Adam Liaw
The chicken is slow-roasted for 2.5 hours making it fall-apart tender, and slathered in a barbecue sauce made from apricots, then the pan juices are turned
Ingredients
- 1 whole Lilydale free range chicken (around 2 kg)
- salt, to season
- 2 onions, peeled and quartered
- 25 g melted butter
- 4 apricots, halved
- 1 tbsp apple cider vinegar
- 1 tsp finely shredded parsley
- 3 cups mixed baby salad leaves
- 1 large onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 6 apricots, halved with seeds removed
- 2 bay leaves
- ¼ tsp ground cloves
- ¼ cup brown sugar
- ½ cup tomato passata
- ¼ cup white vinegar
- 2 tbsp Worcestershire sauce
- ½ cup soy sauce
- 2 tbsp dark soy sauce
