Gordon Ramsay's wild honey-glazed roasted chicken recipe
The two days I spent with the Mondulkiri tribe in Northern Cambodia provided me with great inspiration for a number of recipes, including this one. For the tribe, wild honey is an important part of their forest-based livelihoods upon which they depend. In the forest, bee-hunters climb impossibly high trees in order to harvest the honey, which is dark and rich in colour with a delicious earthy taste. If you can't get wild honey, I would suggest using the best-quality honey you can afford.
Ingredients
- 1.2 kg chicken
- 1 lemongrass stalk, finely chopped
- 2.5 cm nob of galangal (or root ginger) finely chopped
- 1 red chilli, finely chopped
- 1 tbsp fish sauce
- 2 tbsp wild honey or good quality honey
- 1 tbsp rice wine
- 1 orange, zest and juice
- 1 tbsp dark soy sauce
- 4 tbsp vegetable oil
- 1 small handful of holy basil
- 2.6 lbs chicken
- 1 lemongrass stalk, finely chopped
- 2.5 cm nob of galangal (or root ginger) finely chopped
- 1 red chilli, finely chopped
- 1 tbsp fish sauce
- 2 tbsp wild honey or good quality honey
- 1 tbsp rice wine
- 1 orange, zest and juice
- 1 tbsp dark soy sauce
- 4 tbsp vegetable oil
- 1 small handful of holy basil
- 2.6 lbs chicken
- 1 lemongrass stalk, finely chopped
- 2.5 cm nob of galangal (or root ginger) finely chopped
- 1 red chilli, finely chopped
- 1 tbsp fish sauce
- 2 tbsp wild honey or good quality honey
- 1 tbsp rice wine
- 1 orange, zest and juice
- 1 tbsp dark soy sauce
- 4 tbsp vegetable oil
- 1 small handful of holy basil
Details
- Cuisine: Cambodian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 80 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Place the chicken in a large roasting tin. Mix together all the ingredients in a bowl, except the holy basil. Pour the marinade over the chicken, rub into the skin and scatter the holy basil leaves around it. Place the one of the squeezed orange halves in the cavity of the chicken. Cover tightly with tin foil, place in the oven and cook for 30 minutes.
- After 30 minutes, remove the foil and baste the chicken with its juices and marinade. Reduce the heat to 180°C/Fan 160°C/Gas 4 and cook the chicken for another 30-40 minutes, until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer.
- Remove from the oven and stir the liquid at the bottom of the tin to release any sticky areas. Allow the chicken to rest for 10 minutes. Place the chicken on a serving platter and drain off all the liquid and juices, stirring them together. Pour over the chicken and serve.
Also worth your attention:
More recipes from Gordon Ramsay
Book:Gordon’s Great Escape South East Asia published by HarperCollins
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