Approx 1.4kg chicken

50ml dark soya sauce

10ml light soya sauce

Sprinkle of ground white pepper

Sprinkle of salt

10ml (1 heaped tsp) honey (stir/shake first in case it has separated)#

5ml water

Butter – optional

Combine the soya sauces, honey, water and seasonings (salt and pepper) in small bowl by mixing with a spoon.

Prepare the chicken by removing the packaging and any string.  Place on the roasting dish.  Next remove the excess skin/fat from the head and bottom end – with the chicken the right way up (crown/breast side up) remove the excess from the head end plus the bishops nose. Turn the chicken over and remove the bottom excess.  Turn the chicken back over and baste with 3/4-ish of the sauce rubbing in to cover all surfaces of the top-side of the chicken.  For tastier meat, add small blobs of butter to the basted chicken.  Turn the chicken over (upside down) and cover the underside with the remaining sauce, again rubbing this in – any excess sauce can be poured over at the end – again add butter if desired.  Add water to the roasting dish so the whole tray is just covered.

Roast as usual (Auto – Setting 11 “Whole Chicken” – Set weight (round up) – Start) – the chicken will need turning halfway through so it ends the right way up.

Prepare rice and vegetables.