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.
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.