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Spatchcock Chicken with Apples & Leeks

Spatchcock Chicken with Apples & Leeks

8 Hours
40 Minutes

1(4 pound) D’Artagnan Green Circle chicken, spatchcocked or quartered

1(12 ounce) lite beer

1 quart room temperature water

1/2 cup granulated sugar

1/4 cup salt

2 Tablespoon olive oil

Salt and pepper to season

1 cup minced leeks, whites only

1 cup thinly sliced Pink Lady apple

1 Tablespoon minced garlic

1/3 cup dry white wine

1/3 cup chicken stock

3-4 fresh thyme sprigs

4 Tablespoons chilled butter

1/2 teaspoon salt


Add the beer, water, sugar, and salt to a large resealable plastic bag, stir to combine.

Add the chicken to the bag, seal and refrigerate for 8 hours but not longer than 24 hours.

Preheat the oven to 400° degrees.

Move the chicken from the brine to a sheet pan. Rub the chicken all over with the olive oil and season with salt and pepper.

Roast the chicken in the oven for 40 minutes or until it reaches 165° degrees when checking the thigh with an instant read thermometer.

Let the chicken rest for 10 minutes before serving.

Add the leeks, apples, garlic, white wine, chicken stock and thyme to a small saucepan.

Bring the liquid to a boil, reduce the heat to simmer, and simmer for 8 minutes.

Remove the sauce from the heat and whisk in the butter and salt until combined.

Slice the chicken and serve with the spoonful of the sauce.