Roast Chicken with Szechuan Peppercorns

Szechuan peppercorns are also known as red peppercorns. Here it was first roasted in a frying pan until it started to smoke.

One whole chicken with the backbone taken out and flattened. It’s then rubbed down with a tablespoon of dark soy sauce. On the chicken went the seasonings.

1.5 tsp of szechuan peppercorns, 1tsp of black peppercorns and 1tsp of salt – all ground in a mortar.

Left to sit for an hour, it then went in the oven at 220C. I didn’t have a rack that fitted so I put the chicken, bones side down on some bok choy instead. 20 minutes at 220C then another 30 at 180C. Rested it for a few minutes and tore apart. The recipe called for a sprinkling of coriander but there was no need as it was more than sufficiently tasty