For The Marinade
- ½ bottle Thatchers Somerset Haze cider
- 1 dsrtsp smoked paprika
- 1 hot chilli, finely chopped
- 2 tbsp honey
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- ½ star anise
For The Chicken
- 1 large free range organic chicken
- 2 bulbs of garlic
Thatchers Haze – rich but not too sweet – will easily carry strong aromatics and a little chilli heat. Its strength lies in its drinkability, its casual appley sweetness on the palate comes with a tang of freshness.
- Begin by heating the cider in a saucepan, add the honey and chilli. Meanwhile toast the whole spices and crush them in a pestle and mortar, add these and the smoked paprika to the warm cider and honey mixture.
- Slice the two bulbs of garlic along the horizontal and place these in a roasting dish that has a lid and is big enough to contain the chicken easily. Place the well-seasoned chicken on the garlic bulbs, pour over the marinade and roast in the oven, lid off for 20mins or until nicely coloured, basting every 5 minutes or so.
- Now, turn the oven down to 110oc and place the lid on the chicken. Cook until the chicken starts to fall off the bone, around an hour and a half, then remove from the oven and leave to cool a little whilst still covered with the lid.
- Pull the meat from the bones using a pair of tongs and then add the juices from the tray to the pulled meat. Keep warm. The chicken should be sticky and stringy, but not dry, if it looks dry add a little olive oil to loosen it up.
- 1 good pinch of ground allspice
- 2 garlic cloves
- ½ tin of tomatoes, sieved
- ½ bottle Thatchers Haze cider
- 2 tsp cider vinegar
Place everything in a pan and simmer until reduced to a thick, soup like consistency. Remove from the heat and season as necessary adding chopped chilli if you like it hot!