- 2½5kg avg. whole chicken
- 1½ tbsp sesame oil
- 3 garlic cloves
- A thumb of ginger
- 1½ star anise
- 1½ lemon
- 1½ chicken stock cube
- 1½ tbsp sesame seeds
- A handful of coriander
- Sea salt
- Freshly ground pepper
- Deep oven dish or roasting tin
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the chicken and remove the giblets (save them for making homemade stock – see our tip). Pat the chicken dry and pop it into a deep ovenproof dish or roasting tin. Set aside for 30 mins-1 hr to come to room temperature.
- 2.
Fill and boil the kettle. Rub the chicken with 1 tbsp sesame oil and season with salt and pepper. Slide it into the oven and roast for 45 mins.
- 3.
While the chicken roasts, fill and boil your kettle. Peel and grate the garlic and ginger into a jug. Add the star anise, grate in the lemon zest and crumble in the stock cube. Top up with 500ml boiling water and stir well.
- 4.
When the chicken has roasted for 45 mins, pour the stock into the tin around the chicken. Return the tin to the oven for 45 mins.
- 5.
Take the chicken out of the oven and check if it’s cooked by poking a skewer or knife into the fattest part of the leg. The juices should run clear. If not, roast for 10-15 mins more. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins.
- 6.
While the chicken rests, warm a dry frying pan on a medium heat. Tip in 1 tbsp sesame seeds. Toast for 1-2 mins, golden brown. Tip into a bowl.
- 7.
Reheat the broth. Serve the chicken topped with sesame seeds, coriander leaves and with plenty of the ginger and lemon broth.
- Tip
Super Noodles
To turn this roast chicken into a warming feast, just add a handful of noodles. While the chicken is resting, warm the broth up in a large pan. Add noodles and thinly sliced carrots and greens and simmer gently till tender. Stir in the shredded chicken before spooning into bowls and serving. - Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies.