The Cook Book

Apple-Butter Barbecued Chicken

Apple Butter Barbecued Chicken ccexpress
Hiya! Today we will discuss about Apple-Butter Barbecued Chicken

Ingredients:

1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 to 7 pounds roasting chicken
11 ½ ounces unsweetened apple juice
1/2 cup butter
1/4 cup barbecue sauce

Method:

In a bowl, combine the salt, garlic powder, pepper and cayenne; and then sprinkle over chicken.
Prepare grill for indirect heat, using a deep pan. Pour the apple juice into the pan.
Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over the pan.
Grill, covered, over indirect medium heat for 1-1/2 to 2 hours.
Mix butter and barbecue sauce; baste chicken occasionally during the last 30 minutes.
Remove chicken from grill; cover and let stand for 10 minutes.
Serve warm.

Apple-Butter Barbecued Chicken

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Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well. Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

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To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten it out, then make a few slashes in each leg joint. (Or you can ask your butcher to spatchcock the chicken for you.) Put the chicken in a large sealable plastic bag, or a dish.

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Remove the remaining marinade from the fridge and very gently toss the avocado pieces in it, then set them aside. Pour the remaining marinade into a small pan and bring to a rapid boil, then continue cooking for 2-3 mins until you have a sticky glaze.

Remove the roasting tin from the oven, lift the chicken onto a plate or board and stir the spelt into the vegetables. Place the chicken back on top, dot the avocado pieces around the tin and brush the thickened glaze over the chicken. Return to the oven for a further 5-10 mins. To check the chicken is cooked, pierce the thickest part with a skewer. The juices should run clear, not pink. If you need to, return the chicken to the oven for a further 5-10 mins, then check again.

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The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.

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Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.

Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.

Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.