Sesame soy roast chicken

Name: Sesame soy roast chicken
Prep time: 20 min
Cook time: 1 h 40 min
Yield: 8
Ingredients: 2.3 kg slower reared extra large whole chicken; 60 g salted butter, cubed and softened; 100 g sesame seeds, plus 2 tbsp; 400 g white rice; 200 g quinoa; Steamed greens, to serve (optional)

“There have been scores of books dedicated to how to roast a chicken, plus much internet discourse, and I have spent many hours in the kitchen salting, brining, basting and spatchcocking. This recipe feels like the crowning jewel in my pursuit of perfection, with a deep flavour and juicy, tender texture.”

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Serves8
CourseMain meal
Prepare20 mins
Cook1 hr 40 mins
Total time2 hrs
Plusmarinating + resting

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2.3kg slower reared extra large whole chicken
60g salted butter, cubed and softened
100g sesame seeds, plus 2 tbsp
400g white rice
200g quinoa
Steamed greens, to serve (optional)

Marinade

3 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp dark brown soft sugar
1 tsp five spice
4 star anise
3 clove/s garlic, grated
1 bunch/es salad onions, very finely chopped
20g ginger, finely grated

Ginger & salad onion sauce

2 bunch/es salad onions, very finely chopped
25g ginger, finely grate
1 tsp ground white pepper
100ml vegetable oil

Make the marinade by whisking together all the ingredients in a bowl. Find a container or freezer bag that fits the chicken, add both the chicken and the marinade, then, if using a bag, seal it tightly and massage the marinade into the chicken. If using a container, massage the marinade into the chicken, then cover. Chill in the fridge overnight.
The following day, preheat the oven to 220ºC, gas mark 7. Put the chicken in a deep roasting tin, pour the marinade over it, then press the butter into the chicken breast, behind the legs and wings. Roast for 20 minutes before turning the temperature down to 180ºC, gas mark 4. Cook the chicken for a further 1 hour 10 minutes - 1 hour 20 minutes in the centre of the oven, basting every 20 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. During the final 20 minutes of cooking, sprinkle 2 tbsp sesame seeds over the chicken.
When the chicken has 15 minutes left in the oven, put the rice and quinoa in a sieve and rinse until the water runs clear. Tip into a pan, add 600ml cold water and a pinch of salt. Bring to the boil, then cover, turn the heat down to low, and cook for 20 minutes. Meanwhile, in a nonstick frying pan over a medium-high heat, toast the remaining 100g sesame seeds for 1-2 minutes, until golden; set aside.
Make the sauce by combining all the ingredients, except the oil, in a large, heatproof bowl; add a pinch of salt. Heat the oil in a saucepan until sizzling hot, then pour over the other ingredients. It will bubble up initially – allow it to simmer down, then stir to combine.
When the rice and quinoa mixture is done, fluff it up with a fork, tip it out onto a platter and scatter over the toasted sesame seeds. Once the chicken is cooked, transfer to a board or platter and allow to rest for 15 minutes. Serve the chicken with the rice and quinoa, drizzled with the ginger and salad onion sauce and some of the roasting juices, plus some steamed greens alongside, if liked.