PREPARATION TIME 10 MINUTES • COOKING TIME 1.5 HOURS • SERVES 4-6
Reverse-Roasted Chicken with Marmalade Glaze and Smashed Vegetables
• 1.4kg chicken
• sea salt flakes and freshlyground black pepper
• 1 Tbsp extra virgin olive oil
• ½ cup Seville orange marmalade
• 2 Tbsp bush honey
• 1 Tbsp malt vinegar
• 4 carrots , peeled and chopped
• 2 large potatoes , peeled and chopped
• 2 red onions , peeled and chopped
• 12 cloves garlic
• 100g ghee
• 500ml chicken stock
• 2 Granny Smith apples , peeled and diced
• ½ bunch parsley leaves , very finely chopped
• ½ bunch sage leaves , sliced
1 Use a sharp pair of scissors to remove the backbone , then separate the Marylands ( thighs and drumsticks ) and Supremes ( breasts and wings ). Season with salt and pepper , then drizzle with olive oil . Put in two zip-lock bags ( or vacuum seal ) and place in a large saucepan of simmering water . Cook gently for 1 hour , until just firm .
2 Meanwhile combine the marmalade , honey and malt in a small saucepan and set over a high heat . Boil rapidly for 3 minutes , until thickened . Remove the chicken from the bag and place on a trivet in a preheated Dutch oven with 3cm water , baste with the glaze and cook with the lid on for 15 minutes .
3 Sauté the vegetables in ghee in a large pan set over a high heat until lightly browned , then add the stock , boil rapidly , then fold in the apples . Cook for 5 minutes , then mix in the herbs , season with salt and pepper , then crush . Serve with the chicken and its pan sauce .
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