Roasted Chicken with Soy Gravy

Cook Time 1 hour 30 minnutes

Servings 4

Ingredients

2 tbsp Extra Virgin Olive Oil

1 whole chicken, brought out of fridge 1 hour before cooking

2 tbsp black vinegar

60ml light soy sauce

120 ml chicken stock

2 x 4 cm pieces of ginger, peeled

4 spring onion, white and light part only, chopped and green tops reserved

1 small green chilli, chopped

Rice, to serve

Salt

Method

Preheat the oven to 210°C. Drizzle extra virgin olive oil over chicken and season with salt. Slice a handful of pieces of ginger and add to the chicken cavity. Place in a baking tray and roast in the oven for 10 mins then turn down to 180°C and cook for another 40-45 mins.

While the chicken is cooking start the ginger salsa. Place the ginger, spring onions, chilli and a pinch of salt into a mortar and pestle and pound to form a rough paste.

Cook the rice as per packet instructions. Once cooked, keep warm.

Remove the chicken from the oven and place on a board to rest 20 minutes. Add 3 tbsp of the chicken fat and juices from the tray mix into with the ginger and spring onions in the mortar and pestle.

Place tray on the stove and deglaze with black vinegar and soy. Once bubbling, add the stock and using a wooden spoon or plastic whisk scrape the bottom of the pan to detach and caramelise bits.

Carve chicken. Add any remaining juices from the board to the gravy.

Serve chicken with rice, soy gravy and ginger salsa.