Thai roast chicken with ginger and lemon glaze.

S4
1 whole chicken

stuffing:
100ml coriander, finely chopped
100ml basil, finely chopped
30ml finely grated fresh ginger
30ml lemon juice
15ml fish sauce
2 chillies, finely chopped (seeds included)
4-5 cloves garlic finely chopped
s&p

glaze:
5cm fresh ginger, peeled
120ml maple syrup
juice and zest of one lemon
s&p

Preheat oven to 180c. Wash the chicken thoroughly.
On the tail of the chicken is the a gland, remove that with a knife as it tastes bitter.
Cut the chicken along the backbone. Turn over and flatten with your hands to make it lie flat. Loosen the skin from the meat by gently inserting your hands.
Combine the stuffing and gently push under the skin. Season both sides of the chicken.
Put on an oven form and roast for 50 minutes. Now make the glaze. Start by dividing the ginger in half, grate one part and sliver the other part into long thin pieces. Stir the ginger, juice, zest, syrup, salt and pepper into a small pot and simmer until reduced to half. Let it cool
When 30 minutes has passed, baste the chicken with the glaze ones every 7 min or so. Before serving baste the chicken one last time with the glaze.

Serve with mango/chilli salad or rice.

drink: Allesverloren Shiraz

[Sorry about the awfull picture quality]