1 whole chicken
5 spring onions, chopped
1 clove garlic, crushed
60g butter
1 cup stale breadcrumbs
1/2 cup chopped parsley
125g butter, extra
1 tbs mustard
1 clove garlic, crushed
2 tsp curry powder
Cut through breastbone of chicken, turn chicken over, flatten with hand. Saute spring onions and garlic in butter for 1 minute. Stir in breadcrumbs and parsley. Slide hand between the skin of the chicken and the flesh to loosen the skin. Push seasoning under the skin, working it down to top of legs and across the back.
Combine the extra butter with mustard, garlic and curry powder and spread some over the skin of the chicken. Barbecue on both sides until cooked through. Brush frequently with the remaining butter during cooking. Serves 4 to 6.