Smoked Spatchcock Chicken

🧂 Ingredients

• 2.5 kg whole chicken
• 400 ml cranberry juice
• 400 ml orange juice
• 100 ml balsamic vinegar
• ½ cup brown sugar
• 200 ml water
• 1 knob butter
• 1 sprig rosemary

Instructions

• 1 Set your smoker to about 150c adding a lump of your favourite wood to the smoker
  – cherry is my choice here!
• 2 Using kitchen sheers/scissors cut down the back of the chicken alongside one
  side of the spine and then down the other side too.
• 3 Flip the bird over so it’s breast side up and flatten it down, opening out the
  legs/thighs so they are flat with the skin side facing up
• 4 Oil and salt the chicken adding any rub you like – I kept her natural as we are
  making a delicious glaze
• 5 Smoke the chicken for about 1.5 hours or until internal temperature is 74c –
  after 20-30 minutes baste the chicken with the glaze and baste every 20-30
  minutes and once finished
• 6 Once cooked allow the chicken to rest for 15 minutes before serving
• 7 Serve with your favourite sides and homemade glaze/sauce on the side
• 8 Mix all ingredients together (EXCEPT butter) in a saucepan, cook on medium heat
  for apprx 15 minutes or until the glaze has reduced to about 1/3 the amount and
  is syrupy
• 9 Remove from the heat and stir in the butter
• 10 Store in the fridge until ready to use

Nutrition Info