Cantonese Roast Chicken

• 1.5kg (3lb 5oz) whole corn-fed chicken, spatchcocked
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• vegetable oil

MARINADE

• 1/2 thumb-sized piece of ginger, peeled and finely chopped
• 2 teaspoons Chinese five spice
• 1 teaspoon salt

GLAZE

• 1 1/2 teaspoons salt
• 6 tablespoons honey
• 3 tablespoons rice vinegar
• 2 tablespoons light soy sauce

SPICED SALT

• 2 teaspoons Sichuan peppercorns
• 1 teaspoon salt
• 1/2 teaspoon sugar

 Day 1: Place the spatchcocked chicken in a roasting tray that will fit in your fridge. Run your fingers between the skin and the meat to separate, while keeping the skin intact. Mix the marinade ingredients together, then rub it well around the cavity of the chicken only, trying not to get any on the skin.

 Mix the glaze ingredients together, then brush a generous layer onto the skin. Cover the chicken with another tray – ideally perforated to allow air to circulate – or a sheet of foil pierced with a few holes. Place in the fridge for 2–3 hours. Then brush the skin again with the glaze and chill for another 2–3 hours. Brush once more with the glaze before leaving it in the fridge overnight.

 For the spiced salt, toast the Sichuan peppercorns in a dry pan, swirling them around on a medium heat for 1–2 minutes until they pop and become fragrant. Then grind them using a pestle and mortar or spice grinder and mix with the salt and sugar.

Day 2: Remove the chicken from the fridge, lift off the tray
or foil and rub the baking powder and salt all over the skin to dry out further. Leave the chicken to come up to room temperature for at least 1 hour, if not 2, dabbing any wet patches with kitchen paper every 30 minutes. If you are worried about leaving uncovered meat out, cover with a mesh food cover to prevent any intrusions!