Yula with salt bush chips

Instructions

1. Use kitchen scissors to cut the mutton birds in half, then place into an extra-large container that can hold both birds.
   
2. Combine the honey in a jug with enough water to create a thinner, pourable consistency, then pour over the mutton birds. Sprinkle with the kunzea leaves, then cover and marinate overnight.
   
3. When ready to cook, preheat the oven to 150˚C (fan-forced). Place the marinated mutton birds onto baking trays lined with baking paper and bake for 25 minutes, or until the meat is bursting out of the ribcage. Increase the heat to 180˚C, and cook for 5 minutes, to crisp up the glazed skin. Remove from the oven and allow to rest for 5 minutes before serving.
   
4. While the mutton birds are baking, fill a large, heavy-based saucepan with the oil and heat to 175˚C. Deep-fry the saltbush leaves for 5 minutes, or until crunchy and golden. Use a slotted spoon to remove the crisp leaves to a rack, lined with paper towel.
   
5. To serve, brush excess honey glaze from the tray over the mutton birds and serve with the salt bush chips.