Method

• 1.
  For the mandarin stuffing, melt butter in a medium saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 10 minutes or until softened but not coloured. Transfer onion mixture to a heatproof bowl and stir through all remaining ingredients. Once combined, knead until sourdough begins to break down. Set aside for 30 minutes to cool slightly.

• 2.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 3.
  Stuff the cavity of the chicken with the mandarin stuffing and tie the legs together with kitchen string. Rub the chicken with 1 1/2 tbs oil and 1 tsp salt flakes. Roast for 1 hour 15 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Cover loosely with foil and stand for 20 minutes to rest.
• 4.
  Meanwhile, for Russell’s garlic sauce, heat a heavy-based frypan over high heat until hot. In batches, add chillies, garlic and shallots, and cook, turning occasionally, for 10 minutes or until blackened. Set aside on a chopping board and, when cool enough to handle, roughly chop. Transfer to a food processor and whiz with vinegar and oil to a textured purée.
• 5.
  Meanwhile, heat remaining 2 tsp oil in a frypan over high heat. Add chicory and cook, turning halfway, for 2 minutes or until just wilted. Transfer to a plate.
• 6.
  To serve, spread the garlic sauce over a platter and top with chicory. Carve chicken into large pieces and add to platter.