900g/2lb chicken, halved
75g/3oz butter, melted
175g/6oz dessert apples
1⁄2 onion, chopped
50g/2oz celery sticks, chopped
75ml/3fl oz water
salt and freshly ground black pepper
• Preheat the grill. Break the wing, hip and drumstick joints of the chicken
so that it will remain flat during cooking. Place the chicken skin side up
in a baking tray, brush with 15g/1/2oz of the butter and season with
salt and pepper.
• Grill for about 20 minutes until lightly browned. Turn and brush the
cavity side with 15g/1/2oz butter and season. Grill for a further
15–20 minutes until tender.
• Peel, core and chop the apples. In a small heavy saucepan, cook the
apples, onion and celery in the remaining butter until tender. Add the
croûtons and 75ml/3fl oz water, and season with salt and pepper.
• Put the apple mixture into the chicken cavity, and grill the chicken for a
further 5 minutes. Serve hot.