Orange Marmalade Chicken
This recipe is for chicken marinated with Whiskey Seville Orange Marmalade, and is a lovely summer recipe for either roast or cold chicken, the recipe for the marmalade is below.
Method: Hot smoking
Suggested Wood: Oak/Whiskey Oak
Approx. Cook Time: 3 ½ hours
- 2 Chickens
- Whiskey Seville orange marmalade (please see recipe below)
Four hours before you’re planning to serve, light the fire and set up your smoker to run at between 225 and 250F.
Whilst your smoker is coming up to temp, take a teaspoon and lift the skin off the chicken breasts, starting at the back. Spoon about 2 tbsp. of your marmalade under each side, and spread it out evenly. Repeat this with one tablespoon for each of the thighs, by making a small incision near the joint.
Take some of the marmalade chunks and lay them on the top of the chicken in a nice pattern.
Put the chicken on the smoker for around 3½ hours, or until it reaches 165F.
Once the chickens reach 165F, take them off, wrap them in tinfoil and carve them when you’re ready to serve, with a minimum resting time of 15 minutes.
Whiskey Seville orange marmalade
To fill about 5 or 6 normal jam jars.
2kg Seville oranges, (about 12) - you can use ordinary oranges, but it will taste sweeter
1.25kg unrefined golden granulated sugar
5 or 6 tablespoons of Whiskey of your choice to finish
Use a small, sharp kitchen knife to score four lines down each fruit (oranges and lemons) from the top to the bottom, as if you were cutting the fruit into quarters. Let the knife cut through the peel but without piercing the fruit.
Peel the skin away and cut each quarter into fine strips. Squeeze each of the peeled oranges and lemons into a jug. Keep ALL of the pulp, pips and pith – these are needed to help set the marmalade.
Add cold water to the juice until you have 4 litres in total, pouring it into the bowl with the shredded peel. Tie the reserved pith, squeezed-out orange and lemon pulp and the pips in muslin bag and push into the peel and juice. Set aside in a cold place and leave overnight. The next day, tip the juice and shredded peel into a large stainless steel pan (or a preserving pan if you have one) and push the muslin bag down under the juice. Bring to the boil then lower the heat so that the liquid continues to simmer gently. It is ready when the peel is completely soft and translucent. This can take anything from 40 minutes to 1 ½ hours, depending on how thick you have cut your peel. Place two saucers into the fridge to test the marmalade later.
Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle. Add the sugar to the peel and juice and turn up the heat, bringing the marmalade to a rolling boil. Squeeze every last bit of juice from the reserved muslin bag into the pan to extract all of the sticky, jelly-like substance that contains the pectin. Skim off any froth that rises to the surface. Leave at a fast boil for 15 minutes. Remove a tablespoon of the preserve, put it on the cold plate, and place back into the fridge for a few minutes. If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off. If the tester is still liquid, then let the marmalade boil for longer. Test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to reach setting consistency.
Ladle into the sterilised jars and when it has cooled slightly, pour 1 tablespoon of whiskey on the top – no need to stir. Cover with waxed paper discs and seal whilst still hot.