1 whole chicken (around 4 lbs.)
Salt and Pepper
2 sweet onions chopped
12 figs (fresh, frozen or dried)
2 tb Sallie’s Greatest Fig Sweet Onion + Rosemary Jam
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
Fresh rosemary sprigs
Preheat oven to 475 degrees. Rinse chicken, clean out cavity. Season with salt and pepper. Place into a baking dish or roasting pan. Put the chopped onions inside the cavity and under/around the chicken in the pan. Place the figs around the chicken. Mix together the Fig, Sweet Onion + Rosemary jam, balsamic vinegar and olive oil and pour over the chicken. Place some rosemary sprigs on and around the chicken. Put in the oven and roast at 475 degrees for about 20 minutes. Then reduce the heat to 325 degrees and continue to cook for about 1 ½ hours. Serve over couscous, rice or bulgur.
1 pork shoulder (4-5 lbs), bone-in
6qt ice water
½ cup pickling salt
½ jar Sallie’s Greatest Fig Sweet Onion +Rosemary Jam
1/3 cup apple cider vinegar
¼ cup olive oil (this might be changed in final recipe)
For the Brine: Add the salt to the ice water and whisk until completely dissolved. Place pork roast in a large container or zip bag and pour over brine. Place in the refrigerator for 24-48 hours.
Preheat oven to 275 degrees. Drain roast, and Place on a baking rack in an ovenproof deep-wall (2.5-3 inch) pan. Bake for 3.5 hours, rotating 180 degrees after 2 hours. Remove from oven—meat should be VERY tender, and the bone should be easy to pull out. Raise oven temperature to 375 degrees.
For the Glaze: Mix together the Fig Sweet Onion + Rosemary Jam, apple cider vinegar, olive oil and. Liberally glaze the outside of the roast, reserving half of the glaze to use as a finishing sauce. Return to the oven for 15 to 20 minutes or until glaze has thickened.
Serve as the meat in a main course, or use to make unique BBQ sandwiches. Can add rustic cold slaw. Or, better yet, make a delicious Fig Sweet Onion + Rosemary Panini! Start by using a hearty whole wheat/grain bread, and spread some Fig Sweet Onion + Rosemary Jam on it. Add some pulled pork along with some gouda or provolone cheese, butter the outside of the bread and grill!
Fig Sweet Onion + Rosemary can also be used as a finishing sauce over pork ribs. Delicious!
NOTE: The Peach Pepper + Ginger Jam also works great with this recipe.