“When it comes to meat, I try to waste nothing. This recipe uses everything a chicken has to offer. Even the carcass can be used to make stock for another recipe. The result is a flavour-packed pulled chicken in a rich BBQ sauce that tastes amazing.”
Prep time: 30 minutes
Cooking time: 1 hour 30 minutes
2 cloves garlic, minced
4 heaped tbsp brown sugar
2 tbsp tomato purée
1 tbsp cider vinegar
1 tsp salt
1 tsp chipotle paste
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 whole chicken
A few sprigs of thyme
Preheat the oven to 200C/180C fan.
Halve the lemon and insert into the chicken’s cavity with the thyme sprigs.
Peel the onions and cut each into 8 segments. Scatter the onions over the bottom of a roasting tin and place the chicken on top. Rub the surface of the chicken with oil and season with sea salt and cracked black pepper.
Cover the tin with tinfoil and roast in the oven for 45 minutes. After 45 minutes, remove the foil and cook for a further 45 minutes, basting regularly with the cooking juices.
Once the chicken has finished cooking, remove the bird from the tin and put it onto a carving tray to rest. Allow to cool under tinfoil. Meanwhile, remove the onions from the roasting tray and put to one side for later. Pour all of the cooking juices into a bowl and place into the fridge to set.
When the chicken has cooled, remove the breasts and shred with two forks or using your fingers. Do the same with the brown meat and put the leftover carcass aside to make stock for another recipe.
When the cooking juices have set, skim off the yellow fat and put into a frying pan. Add the garlic to the pan and gently fry on a medium heat.
After a few minutes add the chicken and turn the heat up to medium-high. Cook for around five minutes before adding the chicken stock and onions. Season well with sea salt and cracked black pepper and stir together, continuing to cook.
Add the remaining ingredients, turn down to a medium-low heat and cook for 15 mins. The sauce will reduce until it becomes thick and sticky, coating the chicken.
Serve in buns with fries and coleslaw.