• 1.7kg chicken
  • Oil
  • Salt & pepper
  • For the chicken stock:
  • 2 carrots
  • 2 sticks celery
  • 1 onion, quartered
  • 1 clove garlic
  • 2 bay leaves
  • Approx 20 black peppercorns
  • For the wings and drumsticks:
  • 50ml BBQ sauce
  • Tsp sesame seeds
  • 1 spring onion
  • For the breasts:
  • 2 slices bread
  • 2 tbsp mayonnaise
  • Lettuce
  • 1 tomato- sliced
  • For the thighs:
  • 50g vermicelli noodles, cooked
  • 50g beansprouts
  • 1 spring onion, slices
  • 1 birds eye chilli
  • 2 star anise
  • 300ml hot stock
  • Small handful coriander


  1. Rub the chicken with about 1tbsp of oil then season with the salt and pepper. Roast in the oven for 1 hour 30 at 180c. Allow to cool before stripping into 5- the skin, breasts, wings & drumsticks, thighs and the remaining carcass.
  2. For the chicken stock: Put the carcass into a stock pot. Add 1 litre of water and the rest of the ingredients. Boil for a minimum of 2 hours and use when delicious chicken stock is called for.
  3. For the wings and drumsticks: Place the chicken onto a baking tray and brush liberally all over with the BBQ sauce then sprinkle with sesame seeds. Cook in the oven for 5 minutes at 180c. Garnish with spring onion slices.
  4. For the skin: Break the skin into even sized pieces then lay on a baking tray. Season with salt and bake for 10 minutes at 180c. Enjoy your crispy skin as a snack.
  5. For the breasts: Layer one slice of bread with the mayonnaise then layer the lettuce, tomato and sliced breast meat. Top with the remaining slice of bread and enjoy.
  6. For the thighs: Shred the thigh meat and add to your bowl of noodles, beansprouts, spring onion, chilli and star anise. Add the hot stock and garnish with coriander. Serve right away.