1/2 Double roast chicken a la orange with brussel sprouts, cranberries
With Adam Newell
OK... so it's mid-winter and its Confit time, pork belly, duck and yes a good cheap option is half a chicken and an old favourite is the Brussel "I have no friends" sprouts but will have many more when you all cook this dish. It is such an easy dish to do a sort of one pot wonder with Confit meat and veggies all you need is good quality duck fat.
Time: 40 mins
Costs: $6.40 per serve
Serves 6 people or 2 people like Brendon Pongia
1 Defibrillator- only kidding this is healthy Grub, trust me if you drank all the duck fat then that's a different story
1 whole chicken cut in half-length ways backbone removed
2 to 3 litres of duck fat- remember this can be cooled down and kept in the fridge till next time - do not throw out people!
1 bunch of fresh sage
12 cloves of peeled garlic
1/2 kilo of peeled brussel sprouts
1 medium sized Swede
2 peeled parsnips
1 small bunch of time
Salt and pepper to season the chicken
Season the chicken with salt and pepper and plunge into the warm duck fat.
Peel the vegetables then plunge in to the fat alongside the bird. Sprinkle in the herbs and cover with a lid and place in a 150C oven for 1 hour or until chicken is cooked through.
Remove the chicken and place on greaseproof paper and place in a hot oven (220C) to crisp up the skin, this should take around 5 to 10 minutes. While the bird is crisping up remove the veggies and keep warm.
For the sauce:
1 litre of fresh fresh orange juice
1/2 cup of white balsamic vinegar
1/2 cup brown sugar
Pinch of ground cinnamon
1 cup of fresh cranberries
12 cup chopped Italian parsley
100 grams chopped butter
Place all the ingredients except the parsley in a wide pan and reduce to a syrupy consistency, add the parsley at the last minute and serve alongside the Crispy Chicken and the Confit veggies
For health purposes I would serve this with a big Fat Juicy Cab Sav to Counter act the Duck Fat and crispy Skinned chicken with Veggies.
(TX: 24 June 2011)