Whether you are entertaining guests or simply cooking a family meal, a tasty chicken is a sure winner every time. This is a modern twist on the classic roast chicken where the stuffing is forced under the chicken skin, which will help to produce a wonderfully flavored and succulent flesh.
Recipe: (Serves 5-6)
2 kg/4 lb chicken
1 lime
1/2 cup cream cheese with herbs and garlic
1 mild fresh red chili, seeded and finely chopped
Method:
1) Preheat the oven to 400oF/205oC. Using first the point of a knife and then your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs. Use the knife to loosen the first piece of skin, then carefully run your fingers underneath, taking care not to tear the skin.
2) Grate the lime and beat the rind into the cream cheese together with the chopped chili. Pack the cream cheese stuffing under the skin, using a teaspoon, until fairly evenly distributed. Push the skin back into place, then smooth your hands over it to spread the stuffing in an even layer.
3) Put the chicken in a roasting pan and squeeze the juice from the lime over the top. Roast for 1.5 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. If necessary, cover the chicken with foil toward the end of cooking if the top starts to become too browned.
4) Carve the chicken and arrange on a warmed serving platter. Spoon the pan juices over it and serve immediately.
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