Yardbird chicken with white barbecue sauce & slaw recipe
To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside.To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely.Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight.To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside.To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours.Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving.To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately.To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4.Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub.Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done.To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the yardbird chicken, first you need to spatchcock the chicken. Place the chicken on a chopping board and use poultry shears or a sharp knife to cut along either side of the backbone. Using the palm of your hand, push the shoulder blades in opposite directions so the bird lies flat. Set aside. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. To make the bird bath brine, put all the ingredients along with 1 litre/1¾ pint water into a large saucepan set over medium heat. Bring almost to the boil to make sure the salt dissolves completely and the aromas of the herbs and spices are released. Take the pan off the heat and allow to cool completely. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. Place the chicken in a large bowl or zip lock bag and pour the cooled brine over the bird, making sure it is fully submerged (especially the breast, flip it upside down if you need to). Chill in the fridge for at least 4–6 hours, or overnight. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. To make the white barbecue sauce, combine all the ingredients, apart from the parsley, in a bowl, and whisk vigorously until well mixed. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. Stir through the parsley and transfer the mixture to a jar. Before using, chill the sauce in the fridge for 1–2 hours to allow the flavours to mingle. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the almost all-purpose rub, mix together all the ingredients in a bowl. Set aside. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. To make the slaw, combine the shredded cabbage and onion in a large bowl. Add the lemon juice and 2 teaspoons of fine sea salt, and mix well. Cover and let osmosis do its thing in your fridge for 2–3 hours. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour off any liquid from the onion and cabbage, then stir through the carrot and beetroot. In a food processor or blender, add all remaining ingredients except the oil, and with the blade running at medium speed, add the oil very slowly, drop by drop, until the dressing emulsifies and thickens. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. Pour the dressing over the vegetables and toss through, making sure they are all fully coated. Cover the bowl with cling film and allow to sit in the fridge for an hour (to help the flavours come together) before serving. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To make the yardbird rub, in a bowl mix all of the ingredients together well. Alternatively, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. To cook the yardbird in an oven, after the brine time, preheat the oven to 180C/160C Fan/Gas 4. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Remove the chicken and pat it completely dry with kitchen paper. Rub all over with the groundnut oil and sprinkle evenly on both sides with the yardbird rub. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. Cook the chicken for around 1 hour in the oven. Check the internal temperature of the thickest part of the breast with an instant-read thermometer. Once it reaches 74°C/165°F, it’s done. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives. To serve, when the bird is cooked, submerge it in the white barbecue sauce. Serve the chicken with the slaw and a scattering of chopped chives.