WHAT YOU'LL NEED
- 1 x 1.6 kg chicken
- 1 Continental Superb Stock Chicken Stock Pot
- 2 oranges; zest, segments and juice
- 1 tablespoon salt-reduced soy sauce
- 2 teaspoons sugar
- 4 carrots, grated
- ½ bunch coriander, stem and leaf, finely cut
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mustard
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
727kcal
Energy (kJ)
3043kJ
Protein (g)
41.6g
Carbohydrate incl. fibre (g)
15.8g
Carbohydrate excl. fibre (g)
11.8g
Sugar (g)
4.4g
Fibre (g)
4.0g
Fat (g)
54.8g
Saturated fat (g)
12.9g
Unsaturated fat (g)
38.1g
Monounsaturated fat (g)
28.2g
Polyunsaturated fat (g)
9.8g
Trans fat (g)
0.0g
Cholesterol (mg)
201mg
Sodium (mg)
817mg
Salt (g)
2.04g
Vitamin A (IU)
10484IU
Vitamin C (mg)
46.3mg
Calcium (mg)
82mg
Iron (mg)
4.09mg
Total
3637kcal
15215kJ
208.1g
78.9g
58.8g
21.9g
20.1g
274.1g
64.7g
190.7g
141.0g
49.0g
0.0g
1004mg
4087mg
10.21g
52419IU
231.7mg
408mg
20.46mg
Let's Get Cooking
- 1 Preheat hooded BBQ or oven to 200°c.
- 2 Wash and dry your chicken and place in your roasting pan. Combine Continental Stock Pot, orange zest, soy sauce and 1 teaspoon sugar into a paste and brush over the chicken to coat.
- 3 Peel the oranges & place rind into chicken cavity.
- 4 Using a sharp small knife, segment the orange pieces and keep aside for use in the salad. Any remaining juice from the orange can be poured into the cavity as well.
- 5 Place your chicken in the oven or BBQ and reduce the heat to 180°c and cook for 1 hour, or until cooked (the juices will run clear). Remove & set aside.
- 6 To make the salad, combine olive oil, vinegar, remaining sugar, mustard and coriander stem to make a dressing. Grate the carrot and toss with orange segments, coriander leaf and the dressing. Cut the chicken into pieces and serve with the salad.