If you have the marmalade ready to go in the refrigerator, this is a quick and simple dish to prepare. The flavor of the crust is nice, but if you put it on a couple days ahead of time and let the chicken “marinate” in the refrigerator, the flavor will permeate the chicken. Since you have carrots in the marmalade, serving carrots alongside the chicken makes a nice pairing.
INGREDIENTS:
1 chicken, cut into serving pieces* 1½ tablespoons fennel seeds, coarsely ground 1½ tablespoons coriander seeds, coarsely ground 1 heaping tablespoon fresh thyme, coarsely chopped Garlic powder to taste** Salt (coarse or large flake preferred) and medium grind pepper to taste 1 recipe Carrot Fennel Marmalade (See recipe)METHOD:
If you wish to give the chicken a “marinade”, use half the fennel, coriander, and thyme, and some garlic and a little salt and pepper and cover the chicken with these ingredients. Place into a large plastic bag and refrigerate in the coldest part of the refrigerator for a day or 2. Then proceed.
Heat the oven to 400°F.
Pat the chicken dry and dust all over with the garlic powder, then the fennel, coriander, and thyme. Pepper the chicken liberally, and then salt well. The large chunks of salt on the dry skin helps to give a crackling crisp crust. Place the chicken on a rack in a roasting pan, leaving some space between the pieces. (I fill the bottom of the pan with water, but not so much that it touches the chicken. Originally I did this to make cleaning the pan easier. I then found out this yields an amazing chicken jus/gelée. After cooking the chicken, pour the liquid into a tall container and let it cool. Put in the refrigerator, then next morning discard the fat that has risen to the top-or save for schmaltz-and freeze the jus. Use it for sauces, soups, or anywhere you want up-front chicken flavor.) Place in the oven and roast for 45 minutes, turning the pan around once half-way through. Do not turn the chicken, just the pan.
The skin of the chicken should be golden-brown and crisp. If you poke a thin-bladed knife into the thigh, the liquid that comes out should be clear. If it still has traces of pink, continue cooking another 10-15 minutes and check again. Or, use a thermometer to ensure the temperature has reached 165°F. You can cook the chicken to 160°, and the heat carry-over (the chicken will still cook a little longer, eventually reaching 165°) will take the temp to 165°. This is the temperature at which salmonella dies.
Once the chicken is done, serve it topped with the warmed Carrot Fennel Marmalade.
Chef’s Notes: *The chicken should be cut into 2 thighs and 2 legs, 2 breast halves (you can cut them in half if they are large), and 2 wings. Save the back for stock. You can also use whatever parts you wish-4 large/6 smaller breasts, or 4 legs separated into pieces. **In this instance, I use garlic powder because it does not burn and is easier to get all over the chicken. If you wish, grate 2-3 garlic cloves finely with a ginger grater or Microplane and rub onto the chicken.
Serves: 4
Source: Chef Andrew E Cohen
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