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Yardbird chicken with white barbecue sauce and slaw
Fruit and vegetables
2 tbsp ground
nut
oil
handful fresh
chives
, chopped
1 tsp
garlic
granules
50ml/2fl oz freshly squeezed
lemon juice
1 tbsp creamed
horseradish
1 tbsp
garlic
powder
1 tsp
onion
powder
1 tsp finely grated
lemon
zest
2 tbsp finely chopped fresh flat leaf
parsley
1½ tbsp
garlic
granules
1 tbsp
onion
powder
½ tbsp
celery
salt
1kg/2lb 4oz
red cabbage
, cored and finely shredded
1 medium
red onion
, finely sliced
3
carrots
, grated
2 cooked
beetroot
, grated
1
lemon
, juice only
1½ tbsp
garlic
granules
1 tbsp dried
rosemary
1 tbsp
celery
salt
Tins, packets and jars
200g/7oz good-quality
mayonnaise
1 tsp
English mustard
powder
3 tbsp tomato
ketchup
1 tbsp
English mustard
powder
Cooking ingredients
100ml/3½fl oz cider
vinegar
50g/1¾oz fine
sea salt
50g/1¾oz soft light
brown sugar
2 tbsp
coriander seeds
2 tbsp coarsely ground
black pepper
2 fresh
bay leaf
50ml/2fl oz apple cider
vinegar
1 tsp freshly cracked
black pepper
½ tsp
cayenne pepper
½ tsp
sea salt
flakes
2 tbsp fine
sea salt
2 tbsp
paprika
1½ tbsp soft light
brown sugar
1 tbsp coarsely ground
black pepper
1 tbsp chipotle
chilli powder
1 tbsp ground
allspice
1 tbsp toasted
cumin
seeds, ground
1 tbsp toasted
fennel seeds
, ground
50ml/2fl oz cider
vinegar
1 tsp
caster sugar
50ml/2fl oz
olive oil
½ tsp freshly cracked
black pepper
2½ tsp fine
sea salt
1½ tbsp fine
sea salt
1½ tbsp
paprika
1 tbsp white
sugar
1 tbsp dried
oregano
1 tbsp coarsely ground
black pepper
1 tbsp
fennel seeds
½ tsp ground
turmeric
Meat, fish and poultry
1.3kg/3lb whole
chicken
Other
1 litre/1¾ pint bird bath brine (made below)
4 tbsp yardbird rub (made below)
150g/5½oz white barbecue sauce (made below)
50ml/2fl oz good-quality
apple juice
1 tsp almost all-purpose rub (made above)
Back to recipe
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