Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

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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.

First published in 2015
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Poaching Stock

Almond and thyme crust

  • 100g of whole almonds, toasted with the skin on
  • 200g of crusty brown loaf, crusts removed
  • 50g of Parmesan, grated
  • 1/2 bunch of thyme, just the leaves
  • 1/2 tbsp of salt
  • 4 tbsp of olive oil

Chargrilled cauliflower

  • 1 cauliflower, cut into large florets
  • 1 tbsp of vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 50g of macadamia nuts, toasted and finely chopped
  • 2 tbsp of flat-leaf parsley, leaves chopped


  • Blender
  • Chargrill pan
  • Large saucepan


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
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
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
Make the crust by putting all the ingredients into a food processor and whizzing until it clumps together
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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