Doing your bird with Jules

THAI CHICKEN
SOLOMON STYLEE

INGREDIENTS
1 CHICKEN (BIG OR AS SMALL AS YOU LIKE)
4 CLOVES OF GARLIC
CORIANDER SEEDS
BLACK PEPPERCORNS
SALT
LIGHT SOY SAUCE
COCONUT MILK
1 LEMON
1 VANILLA POD

This is a recipe that has been adapted from the great alcoholic chef Keith Floyd. First of all you rinse your bird under running water and pat it dry. Then get a pestle and mortar and grind up the garlic, coriander seeds, black peppercorns and salt and light soy sauce. Rub the marinade into the chicken skin, inside and out. Cut the lemon in half and stuff it in the chicken with the vanilla pod. Brush the bird lightly with the coconut milk and bish bosh you have a Thai bird (5 dollar love you long time). Slam it in the oven and roast it in the normal way.