If you submit your renewal application after the December 31st deadline and on or before June 30th, you are required to pay the late renewal. (Example: Itâs May 20, 2015 and your certification expired on December 31, 2014. You can still submit the renewal late fee until June 30, 2015.).
Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
Method. 1  To spatchcock the chicken, flip it over so the backbone is facing you. 2  Put the chillies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. 3  Fire up the barbecue. When the flames have died down, place the chicken on the centre of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200C/180C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.