Apple Butter Roast Chicken Recipes

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.

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.

APPLE BUTTER-GLAZED CHICKEN

Steps:

• Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
• Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
• Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.