SPRING CHICKEN
BRAAIED SPATCHCOCK CHICKEN WITH CIDER GLAZE
Splitting and flattening a chicken is a good idea as it helps it to cook faster and more evenly. This is especially good if you want to cook the chicken on the braai. The apple cider glaze is brushed on towards the end of the cooking time, to prevent it from burning, and adds fantastic, sweet and fruity flavour.
Serves: 4-6
Preparation time: 30 minutes, plus marinating time
Cooking time: approximately 1 hour
♥ 1 whole chicken
♥ 1 bottle (340ml) dry apple cider
♥ 2 cloves garlic, crushed
♥ 1ml smoked paprika
♥ 125ml tomato sauce (ketchup)
♥ 30ml honey
♥ 5ml Dijon mustard
♥ 10ml Worcestershire sauce
♥ 30ml apple cider vinegar
SPRING VEGETABLE STEW
♥ 300g waterblommetjies
♥ 15ml canola oil
♥ 1 onion, chopped
♥ 1 Granny Smith apple, peeled and finely chopped
♥ 250ml prepared chicken stock
♥ 200g each green beans and longstemmed tender cauliflower blossoms
♥ fresh lemon thyme, to garnish
1 To spatchcock the chicken: Use kitchen scissors or a sharp knife to cut down both sides of the backbone. Remove the bone. Turn the chicken over and press down with the heel of your hand to flatten the chicken. Use a small, sharp knife to cut a few slits through the chicken skin and into the flesh.
