Baby Chicken 1KG

1) Remove from packaging and inspect: Take the baby chicken out of packaging and place it on a clean chopping board dedicated to raw meat. Check that the giblets have been removed from the cavity. Occasionally the neck or heart may still be inside — remove and set aside if you'd like to use them for stock. 2) Check and trim excess skin and fat: Look around the cavity opening and neck area — trim away any large flaps of excess skin or visible pockets of yellow fat using kitchen scissors or a sharp knife. For grilling, you can remove the skin entirely for a leaner result. For roasting or curry, keep the skin on as it protects the meat from drying out. 3) Score the meat — especially important for baby chicken: Using a sharp knife, make 3–4 deep diagonal cuts through the skin into the breast meat on each side, and 2–3 cuts across each thigh and leg. Because baby chicken has such tender, compact meat, scoring allows the marinade to penetrate deep into every part of the bird rather than just sitting on the surface.

1) Greek yoghurt | 150g | Tenderises and carries spice 2) Garlic paste | 1.5 tbsp | Fresh crushed preferred 3) Kashmiri chilli powder | 1.5 tsp | Deep colour, mild heat