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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.
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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
4
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
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
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower
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Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower
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