1.6kg whole chicken
20g butter, chilled, thinly sliced
2 thin slices orange, plus extra
1⁄2 orange, cut into wedges
2 red onions, cut into
2 stalks celery, cut into 3cm lengths
2 small carrots, cut into
200g button mushrooms, halved
4 cloves garlic, smashed
2cm piece ginger, thinly sliced
2 tsp pink peppercorns
500ml chicken stock
1 Tbsp soy sauce
2 Tbsp char siu sauce (available from Asian grocery stores and large supermarkets)
Black sesame seeds, to garnish
Coriander sprigs, to garnish
Preheat oven to 180°C. Using fingertips, separate chicken skin from flesh. Insert butter and orange slices under skin.
In bottom of a large heavy-based ovenproof saucepan with lid arrange onion, celery, carrots, mushrooms, garlic, ginger, star-anise, peppercorns and extra orange wedges. Sit whole chicken on top of vegetables and pour over stock, water and soy sauce. Cover with lid and roast for 1 hour 20 minutes.
Remove from oven and brush char siu sauce over chicken. Return uncovered pan to oven. Cook for 20 minutes or until chicken is cooked through and skin is golden and sticky. To serve, garnish with sesame seeds and coriander.