Shredded Chicken in Chilly Cherry Aspic with Feta and Crispy OnionTapas

Heat oven to 200C/180C fan/gas 6. Mix the corn flour and sodawater then stir in1 tbsp whisky, the soy sauce, honey, mustard, and paprika. Massage it into the chicken, making sure you get into all the nooks and crannies, even inside the cavity. Saving excess for later.

Use a can opener to take off the top of the can of beer. Pour out the beer (tip into a glass to drink!) and pour the remaining Jack Daniels into the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity.Stand the chicken and can upright in a baking tray, place in the bottom of the oven and cook for 1 hr, baste with remaining mix and cook for a further 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren’t clear, cook for a further 10 mins, then check again.

Remove the chicken from the oven, cover lightly with foil and leave to rest for 20 mins. Pull the meat from the chicken bones. There are several ways to do this. Make sure to remove all skin and pieces of bone. Using your hands: Shred the chicken with your fingers as you pick it off the bone. Using your hands will result in larger pieces of shredded chicken. Simply pull the meat apart into chunks. Using forks: Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart. Using forks will result in thinner pieces of chicken. Put shredded chicken in sealed container and place in fridge to chill.

For the Aspic: In a saucepan with 350ml water add cherries and chili peppers bring to boil and simmer for 10 mins, allow to sit for 10 mins, put into blender until no visable pieces remain then place muslin over kitchen sieve and pour through, add gelatin as per pack instructions.