Fall Apart Oven Slow-Cooked Whole Apricot Chicken
Not only is this Slow-Cooked Whole Apricot Chicken tender and juicy, but the meat also falls apart.
Equipment
- Dutch Oven
Ingredients
- 2.3 kg Whole Chicken
- 2 pk French Onion Soup
- 2 tins Apricot Nectar
- ½ Brown Onion
- ½ Lemon
- 2 tbsp Cornflour
- 2 tsp Cold Water
Instructions
- Place the oven rack in the middle and preheat the oven to 120°C or 250°F
- Pat the chicken dry with some paper towel
- In a bowl mix together the apricot nectar and french onion soup
- Cut half an onion and lemon in half again and place in the cavity of the chicken and tie the legs together.
- Place the chicken breast-side down into a dutch oven and place apricot halves around the chicken.
- Pour the liquid over the chicken, place the lid on and cook for 4 hours
- Remove from the oven and place the chicken on a cutting board, allow to cool slightly so you can pull the chicken apart.
- While the chicken is cooling add 2 tablespoons of cornflour to 2 teaspoon of cold water. Mix well, then pour into the sauce in the dutch oven. Mix well with a wooden spoon till the sauce is thick.
- Break up the chicken, and serve with the sauce drizzled over the top, garnished with fresh chopped parsley.
Notes
Note: for a thicker sauce you can add extra cornflour - add 1 tablespoon of cornflour to 1 teaspoon of cold water, and mix well separately before adding to the hot liquid.
