Roast Crisp Skin Chicken

Clean a defrosted chicken well. Split the chicken on the breast side only and lay the whole chicken flat (like the mutton birds one sees in the fish shops). Then marinate the chicken with some salt, pepper, soy sauce and dry sherry. Rub the whole chicken with honey or golden syrup and leave for 15 minutes. Then put the chicken onto a roasting pan with the skin side up so that it can be browned and crisp. Roast at 300F for about an hour, or until the skin is golden in colour and the chicken cooked. After the chicken has cooled, chopped into bite-sized pieces and serve with prawn crackers as garnish; or on a bed of thinly sliced lettuce.