Roast Chicken with Peanut Ginger Sauce

1. Preheat the oven to 450°F (230°C).
2. To spatchcock the chicken yourself: 
• ​a. On a clean cutting board, pat the chicken dry with some paper towel. Flip it, breast side down, and use kitchen scissors to cut along both sides of the backbone to remove. (this can be saved and frozen for stock) 
• b. Flip the chicken back over, and with two hands, palm side down, firmly press down on the breast bone to flatted (you should hear a crack).
3. Place your chicken on a roasting pan. You can add some aromatics like onion/carrot/garlic etc underneath if you like.
4. Combine 2 tbsp oil with lime zest, ginger, garlic and chilies (optional). Mix well and brush over your chicken.
5. Roast for about 45 minutes, or until the thickest part of the breast reads 165°F(74°C), and the joint between the thigh and the body reads 175°F(80°C). *For a whole chicken (not split) internal temperature should read 180°F (82°C).
6. While the chicken is roasting, combine all your dressing ingredients together in a bowl and whisk well to combine. Set aside.
7. Toss you cabbage, cilantro and onion together with the lime juice and set aside.
8. Plate roasted chicken with cabbage and spoon over the peanut ginger sauce.

• ​wash your hands carefully with soap and warm water for at least 20 seconds before and after handling raw meat, poultry, seafood and eggs
• keep raw meat away from other foods, including vegetables such as lettuce and tomatoes
• you can do this by packing meats separately or by making sure they are wrapped separately, so that juices don't leak out onto other foods.
  
• use separate utensils, cutting boards, dishes and other cooking equipment when handling raw and cooked meats
• for example, do not place cooked meat on the same plate used to bring the raw meat to the BBQ since raw juices can spread bacteria to your safely-cooked food and cause foodborne illness
  
• wash your hands carefully with soap and warm water for at least 20 seconds before and after handling raw meat
• clean all your cooking equipment, utensils and work surfaces, and then sanitize them with a mild bleach solution, in the following manner:
• combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
  
• spray the bleach solution on the surface/utensil and let stand briefly.
  
• rinse with lots of clean water and air dry (or use clean towels).
  

Food safety tips for using a digital food thermometer

• Bacteria such as E. coli, Salmonella and Campylobacter are killed by heat. Raw meat must be cooked properly to a safe internal temperature to avoid foodborne illness. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure.
• To check the temperature of meat that you are cooking on the barbecue, take it off the grill and place it in a clean plate. Insert the digital food thermometer through the thickest part of the meat.

• Insert the thermometer through the thickest part of the meat, not touching any bone. The safe internal temperature for whole poultry is 82°C (180°F). Eat hot food while it's hot!

• Remember to always clean your digital food thermometer in warm, soapy water between temperature readings to avoid cross-contamination. Read the manufacturer's directions. ​