Apple Butter Barbecued Roasted Chicken Recipes

APPLE BUTTER ROAST CHICKEN

Steps:

• Preheat the oven to 375F. Line a roasting pan with foil for easy clean-up.
• To prepare the bird make sure that there are no "little goodies" in the cavity.
• In a bowl mix together the apple butter, chili powder, cumin, paprika, and crushed red pepper flakes.
• Gently pull the skin away from the flesh of the bird. Scoop a little of the apple butter mixture up in your hand and push it between the skin and the flesh. Lay the skin back down and gently rub so the apple butter mixture is coating as much of the meat under the skin as possible.
• Repeat with both legs, thighs, and breasts. Try not to tear the skin.
• Place the chicken breast side down in the prepared pan. Stuff 1 thyme sprig under each wing and the remaining thyme inside the bird. Place the garlic cloves inside the bird.
• Sprinkle the outer skin all over with the kosher salt.
• Bake for 20 minutes per pound. You may want to tent with foil after about 40 minutes to prevent the skin from getting too dark.
• Let the chicken cool/rest for about 5 - 10 minutes before slicing and serving.

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Steps:

• For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
• For the roasted chicken: Preheat the oven to 425 degrees F.
• Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
• Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
• For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
• Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

APPLE BUTTER BARBECUED CHICKEN

Steps:

• Place chicken in a greased 8-in. square baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 25 minutes or until meat juices run clear.

ROASTED CHICKEN, APPLE AND BRIE GRILLED CHEESE

Steps:

• In a small bowl combine the mustards and maple syrup. Briefly set aside. (And yes, you can use 3½ tablespoons of one type of mustard if you like/have that on hand.)
• To assemble your sandwiches: Spread one side of each piece of bread with ½ tablespoon of maple mustard. Add a few slices of brie to each piece of bread. Top half of the slices with a layer of sliced apples, then add the roasted chicken. Close each sandwich with the remaining slices of bread with brie.
• Spread both sides of each sandwich with a thin layer of softened butter.
• Pre-heat a large sauté pan or skillet over medium heat. When hot add the sandwiches. (Depending on the size of your pan, you'll most likely have to do this in two batches) Cover with a lid and cook for about 3 minutes until the underside is golden brown. Carefully flip the sandwiches, cover, and cook for another three minutes until the second side is golden brown and the cheese is completely melted.
• Slice the sandwiches in half and serve immediately.

APPLE-BUTTER BARBECUED ROASTED CHICKEN

Steps:

• Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken., Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan. , Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.