Bored of the standard roast chicken recipe? This distinctive Marcus Wareing whole chicken recipe double-cooks the chicken by poaching and then roasting the bird, resulting in remarkable flavour. The thyme and almond crust is another exciting twist for this chicken, which is paired with chargrilled cauliflower, but you could easily swap the cauliflower out with some of your favourite sides.
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Begin this whole chicken recipe by making the stock. Place the ingredients for the poaching stock into a large saucepan and fill with warm water
1 celery stick
1/4 bunch of thyme
1/4 bunch of tarragon
4 garlic cloves
6 black peppercorns
1/2 tsp salt
Bring to a gentle simmer, then add the chicken, topping up with more water if necessary. Cover with a lid and simmer very gently for 40 minutes
1 free-range chicken
Remove the chicken from the stock and allow to dry off slightly. Strain the stock into a clean saucepan, bring to the boil and continue to boil gently until it has reduced to a third
Remove the pan from the heat and whisk in the mustard and cream. When ready to serve, reheat gently and whisk in the chopped tarragon
1 tsp grain mustard
100ml of double cream
1 tbsp of tarragon
Make the crust by putting all the ingredients into a food processor and whizzing until it clumps together
100g of whole almonds
200g of crusty brown loaf
50g of Parmesan
4 tbsp of olive oil
2 bunches of thyme
1/2 tbsp of salt
Preheat the oven to 150°C/130°C fan/Gas 2. Smother the crust mixture on to the chicken, then place it in the oven for 45 minutes
For the cauliflower, put a chargrill pan over a very high heat whilst blanching the cauliflower for 3 minutes in seasoned boiling water, then drain
Toss the florets in the vegetable oil, then chargrill until they are starting to brown. Sprinkle with the curry powder as they are being grilled. Sprinkle with the macadamias and parsley when ready to serve, plating up next to the encrusted chicken
1 tbsp of vegetable oil
1/2 tsp salt
1/2 tsp curry powder
50g of macadamia nuts
2 tbsp of flat-leaf parsley
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