Quince Glazed Butterfly ChickenPRINT RECIPE
Using a glaze on butterflied chicken is a great idea as it helps seal in juice and flavour and leads to delicious, crispy skin.
- Did you know that butterflied chickens are cut through the backbone to ensure the meat stays tender, juicy and moist while cooking?
- If the chicken drumstick tips or wings are becoming too brown, simply cover them with foil before returning to oven.
- Butterflying a chicken reduces cooking time by increasing the surface area and allowing for uniform heat distribution over the meat.
- If quince paste is a little firm to manage, simply sit the jar in a bowl of warm water, or microwave in short bursts (lid off) until it heats and becomes softer.
- 1 butterflied chicken
- 1 295g jar Barker's Quince Paste
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 lemons, cut into 1cm slices
- freshly cracked salt and pepper
- couscous, to serve
- fresh coriander, to serve
- fresh pistachios, to serve
- Preheat a fan forced oven to 200ºC.
- Place chicken in a large baking dish. Mix Quince Paste with garlic and olive oil and baste chicken thoroughly.
- Arrange lemon slices on top of chicken and season with freshly cracked salt and pepper.
- Place chick into oven and reduce heat to 180ºC and bake for 1 hour or until juice run clear and meat is cooked thoroughly.
- Remove chicken every 15 minutes and baste with remaining quince mix. Remove and replace the lemon each time with a fresh slice.