Servings: 6

2kg chicken 2kg chicken
100g unsalted butter 100g unsalted butter
100g cream cheese 100g cream cheese
chilli powder chilli powder

Carefully separate the skin from the meat by passing your hand gently through the evisceration opening in the abdomen- try not to tear the skin.
mix butter, cream cheese, chilli powder
Using a spoon, place the mix through the opening, some on each side, and squeeze it out between the skin and meat to form a thickness of 3mm.
Take the last bit and smear it over the skin, place on a rack over a pan in a 180C oven, preferably a fan-circulating one, and roast for 60 to 70 min.