APPLEWOOD SMOKED CHICKEN WITH AGAVE GINGER CIDER GLAZE
3RD PLACE – 2020 HOME COOKING COMP – BY NATHAN WEBB
APPLEWOOD SMOKED CHICKEN WITH AGAVE GINGER CIDER GLAZE. SPINACH, PISTACHIO, PECORINO SALAD & SWEET POTATO FRIES
CHICKENS
INGREDIENTS
4 litres water
200g sea salt
100g caster sugar
peel of 2 lemons
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 bay leaves
2 chickens
METHOD
- Bring to boil and stir until salt/sugar has dissolved.
- Cool in fridge or with ice.
- Place chickens in brine and refrigerate for 24hrs.
- Remove from brine, pat dry. Heat charcoal BBQ to 150 degrees
- Smoke chickens for 2hrs with Applewood chunks until internal temp of 83 degrees.
- Baste with cider glaze during final 30mins of cooking.
CIDER GLAZE
INGREDIENTS
4 cloves garlic crushed
1 small onion diced
1 can Sydney Brewery Agave Ginger Cider
1 teaspoon brown sugar
1 tablespoon red wine vinegar
2 bay leaves
60ml scotch whiskey
METHOD
- Bring to boil and reduce by half.
- Strain mixture, return to pot and gently simmer until thickened.
- Set aside.
SWEET POTATO FRIES
INGREDIENTS
sweet potatoes
100g duck fat
salt
pepper
chilli powder.
METHOD
- Preheat oven and tray to 220 degrees.
- Peel and cut sweet potatoes into roughly even chip wedges
- Mix in large bowl with duck fat, salt, pepper and pinch of chilli powder.
- Bake for 45-60min or until crispy turning every 30min
SPINACH SALAD
INGREDIENTS
200g baby spinach chopped into ribbons
50g pistachio nuts chopped
50g pecorino cheese grated
Dressing
60ml olive oil
30ml apple cider vinegar
1 tablespoon honey
salt & pepper to taste.
METHOD
Combine in bowl just before serving. Serves 6.