Ingredients

Method

• 2 fresh red chillies
• 50 g softened butter
• 1-2 t paprika
• 1 freerange chicken
• 2 T olive oil
• Sea salt

Method

Ingredients

Preheat the oven to 180°C. Blend fresh red chillies with softened butter, then fold in paprika.
Stuff the mixture into the pockets underneath the skin of free=range chicken.

Drizzle with olive oil, sprinkle with sea salt and roast for 1 hour 30 minutes, or until the juices run clear when pierced.

Remove from the oven and leave to rest in the pan for 5 minutes, then transfer to a large platter and serve with shoestring fries.

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