Tree Top


Smoked Raspberry Barbecue Chicken


Apple Black Bean Salad

180 g Granny Smith Fresh Apples, diced

765 g tomatoes, chopped

12 g scallion, sliced

425 g black beans, canned, drained and rinsed

40 g red onion, chopped

40 g Toasted Cumin Vinaigrette (recipe follows)

Brined, Roasted Chicken

211 g Tree Top Apple Juice Concentrate

145 g sea salt

110 g brown sugar

1140 g water

2270 g whole chicken

Raspberry Chipotle Barbeque Sauce

227 g Tree Top Raspberry Puree

227 g ketchup

5 g Chipotle powder

1.50 g garlic, fresh

40 g yellow onion, chopped

1 g coriander, ground

14 g lime juice, fresh

28 g brown sugar

28 g apple cider vinegar

3 g thyme, fresh, chopped

85 g honey

340 g water

Toasted Cumin Vinaigrette

29 g Tree Top Apple Puree

75 g apple cider vinegar

5 g cumin seeds, ground, toasted

3 g garlic, fresh, minced

3 g sea salt

0.50 g black pepper, ground

155 g olive oil

12 g cilantro, fresh, chopped

1 g oregano, dried



Brined, Roasted Chicken:

Whisk together the salt, brown sugar, apple concentrate and water together until dissolved.

Put the chicken in a very large bowl and pour the brine over it. Allow to brine for 6 to 8 hours.

Preheat oven to 450 F.

Rinse off the chicken and pat dry. Place in a roasting pan and roast for 10 minutes.

Reduce oven to 350 F and continue roasting for 1 hour and 20 minutes, until the juices run clear and the internal temperature reaches 165 F. During the last 20 minutes of cook time, brush the chicken with the Raspberry Chipotle Barbeque Sauce every 5 minutes. Watch carefully that it doesn’t burn.

Remove chicken from the oven and cover it loosely with foil. Let rest for 10 to 15 minutes before carving.

Raspberry Chipotle Barbeque Sauce:

Place all ingredients in a heavy-bottom pot and simmer over very low heat. Stir often as mixture will burn easily. Reduce by one-third.

Puree with a hand-held blender. Cool completely.

Adjust consistency with additional water if needed.

Apple Black Bean Salad:

Toss all ingredients together until mixed. Add vinaigrette to coat lightly.

Serve immediately.

Toasted Cumin Vinaigrette:

Whisk together the apple puree, apple cider vinegar, cumin, garlic, salt, pepper and oregano until the salt dissolves.

Slowly drizzle in the olive oil while whisking, until all the olive oil is incorporated. Taste for seasonings and adjust if necessary.

Mix in the cilantro and use within two days.


Serve roasted chicken with Apple Black Bean Salad and additional Raspberry Chipotle Barbeque Sauce for dipping.