Roasted Chicken with Corn Puree and Apricot Chutney
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill, cast iron pan , pot, mixer, chicken perch/roaster, kitchen twine
Ingredients
• 1 whole chicken (approx. 3 ½ kg)
• 4–5 tbsp chicken BBQ rub of your choice (here: Blackburns' Spicy Rub for Chicken)
• 6–8 fresh thyme sprigs
• 2 lemons, cut into pieces
• Salt and pepper to taste
• Kitchen twine
For the corn puree:
• Corn kernels from 4 pre-cooked corn cobs (approx. 600 g)
• 3 small potatoes, peeled and diced
• 100 ml vegetable stock
• 3 tablespoons butter
• 100 ml cream
• Salt and pepper to taste
• 2 teaspoons Worcestershire sauce
For the apricot chutney (makes approx. 200 g):
• 6 fresh apricots, pitted and cut into small cubes
• 1 small garlic clove, finely diced
• 1 small shallot, finely diced
• 3 fresh thyme sprigs
• 75 ml Tawny Port to deglaze
• 50 g honey
• 1–2 tablespoons of Balsamic Bianco
• Rapeseed oil
• Salt and pepper
Need accessories?
preparation
➊ Prepare the grill for indirect grilling and preheat to 170 °C.
Rinse the chicken thoroughly inside and out with cold water and pat dry with kitchen paper. Then season generously all over with the rub and massage it in well. Also lightly season the inside with the rub and fill with the lemon pieces and thyme sprigs. Tie together with kitchen string. Place in a roasting pan or on a baking tray with a wire rack so that the fat can drip off. Alternatively, use a sturdy chicken perch.
➋ Grill the chicken for 2 ½ to 3 hours, until the skin is crispy and golden brown and the core temperature of the thickest part (without touching the bone when measuring) is at least 73 °C. If necessary, baste with the cooking juices from time to time to keep it juicy. Remove the chicken from the grill and let it rest for about 10 minutes before carving. Tip: Collect the cooking juices and add a little of them to the apricot chutney to round off the flavor.
➌ For the corn puree, spread butter on the corn cobs and roast over glowing charcoal until lightly browned (approx. 8-10 minutes). Then cut the corn kernels from the cobs.
Cut the potatoes into cubes. Then bring to the boil in a pan with the vegetable stock and cook for 10-12 minutes until soft. Drain and set aside.
➍ Place the roasted corn kernels and the boiled potatoes in a blender or food processor. Add 2 tablespoons of butter, the cream, salt, pepper and Worcestershire sauce. Blend until smooth and creamy. Add more cream if necessary. Taste the corn puree and add salt, pepper or Worcestershire sauce if desired.
➎ For the apricot chutney, heat a small pan over a medium heat and add a dash of rapeseed oil. Sauté the shallot and garlic until translucent, without allowing them to take on any colour. Add the apricot pieces and the thyme sprigs and sauté briefly. Deglaze with the tawny port and reduce the heat slightly. Be careful - the port wine can flare up despite its low alcohol content. Allow the mixture to reduce a little until the liquid becomes slightly syrupy. Now stir in the honey well and simmer everything over a low heat until the apricots are soft and the chutney has a thick consistency. Remove the thyme sprigs and season the chutney with salt and pepper. Finally, stir in the balsamic bianco and bring to the boil again briefly if necessary.
Hawk's tip: "The apricot chutney goes perfectly with cheese and grilled meat or simply on fresh bread."
Recipe from Little Hawk Blackburn
Little Hawk Blackburn supplemented his pocket money as a schoolboy with kitchen jobs in BBQ restaurants in his hometown of Kansas City - the step to professional cooking training was only a small one. He came to Germany in 2007 for love. In his seminars in Bielefeld, he ensures that authentic American barbecue also has roots in Westphalia. One of his specialties: bacon!
Recipe from FIRE&FOOD issue 03/2024
