Butterflied Chicken with Miso, Lemonade & Beer
Recipe / Raymond Capaldi for The Bare Bird
Serves: 6
- 200mL organic lemonade
- 200mL beer Juice
- 1 fresh lemon
- 85g white miso paste
- 400g Indian lime chutney
- 250g natural yoghurt 6 pieces roti
- 1.5kg Bare Bird whole chicken, butterflied down the back
- Preheat oven to 150°C fan-forced.
Place lemonade, beer, lemon juice and miso paste in a saucepan overheat and reduce to a syrup.
Allow cooling. Pour syrup over the skin side of the butterflied Bare Bird chicken and rub into skin.
Place on a bed of lime chutney and roast for 60 mins. Increase heat to 180°C for 15 mins. Remove chicken from oven and allow to breathe for 10 mins.
Serve with roti and natural yogurt.
Chicken Leg Hock, Parsley and Zucchini Soup
Recipe / Raymond Capaldi for The Bare Bird
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