Roasted Chicken with Marmalade
This recipe is a bit of a Frankenstein's Monster: it is basically 18th-century Dutch, but I have added a few elements from German sources as well. I usually serve it cold for lunch just with bread, salad and an earthy red wine.
Skin a roasting chicken. Cut a lemon into quarters, rub the outside chicken with it. Rub the bird inside with salt and pepper and stuff it with the lemon pieces. Cover the chicken with good quality bacon strips, "nailed" in place with whole cloves. Paint the whole bird with bitter marmalade (with bits of peel in it) and dust with cinnamon. You may find it easier to paint if you warm the marmalade first....Roast the chicken in the oven as normal. When done, take it out to cool and, if you don't like cloves, remove them! They are edible of course, but the taste is very strong ....While the marmalade is still warm decorate the top with shaved almonds, orange zest and just a hint of cinnamon for the perfume.
Here my friends are just about to dig in!
Last update: Sunday, October 08, 2006