Prickly pear braised rooster

Spatchcock the rooster: cut out the spine and open it like a book.

Dry brine with kosher salt inside and out; rest at room temperature at least an hour, or ideally overnight in the fridge.

Peel the prickly pears; blend with chicken stock and pass through a fine mesh sieve to remove the seeds. This is the braising liquid.

Brown the rooster skin side down, weighted, in a 12-inch high-walled saute pan; set aside.

In the same pan colour the onions; add sliced lemons, dried apricots, garlic and the braising liquid; return the rooster skin side down.

Braise in a 325F oven about two hours (it was two to two and a half).