Cider Butt Chicken

Cider Butt Chicken

This dish is naturally gluten free as we have used cider it can serve up to 4 people


1.6kg whole chicken

440ml can of cider ( you will only need 3/4 of the liquid)

4 large sprigs of rosemary

Ingredients for Rub:

2tbsp of Garam Masala

2tbsp of Paprika

1tbsp of mustard powder

1tbsp of ground coriander

1tbsp of ground cumin

1tbsp of dried oregano

1tbsp of dried basil

2tbsp of soft brown sugar

3tbsp of olive oil


To begin with open the cider can and pour about 100ml into a glass ( Ashley drank this :)) with the remaining liquid place the chicken onto the can carefully and drizzle the chicken with olive oil.

Once the chicken has been drizzled put all the rub ingredients into a mix bowl and mix well before rubbing it on the chicken. Making sure it is well covered.

Once the chicken is covered place very carefully in the oven for an hour and 40 minutes on a heat of 180c.

We served ours with corn ribs and wedges