- 1.4kg chicken
- sea salt flakes and freshly-ground 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
Preparation time: 10 minutes
Cooking time: 1½ hours
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.