RECIPE: HOW TO DO AROMATIC POACHED AND BARBECUED CHICKEN

RECIPE: HOW TO DO AROMATIC POACHED AND BARBECUED CHICKEN

A super succulent poached chicken recipe, infused with Asian flavours, that benefits from being given the barbecue treatment.

RECIPE AROMATIC POACHED AND BARBECUED CHICKEN

Dificulty: Medium
Portion: Serves 8
Time: Takes 25 minutes to make, 1 hour 50 minutes to cook

Ingredients

2 tbsp olive oil
1 onion, quartered
2 celery stalks, halved
1 leek, white only, halved
2 carrots, quartered
250ml Madeira wine
1 garlic bulb, halved lengthways
2 cinnamon sticks
3 star anise
1 orange, halved
2 red chillies, halved
Handful of fresh coriander stalks
80g fresh ginger, roughly chopped
2 litres chicken or vegetable stock
2 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp honey
1 (about 2.3kg) free-range, corn-fed chicken

Step by step preparation

Heat a large saucepan over a moderate heat, pour in the olive oil, then add the onion, celery, leek and carrot. Brown well for 10-15 minutes. Add the Madeira and simmer for a few minutes until syrupy. Add the remaining ingredients, except for the chicken, and bring to a simmer.
Carefully add the chicken to the pan and top up with water if the chicken isn’t fully submerged. Cover the pan with a lid. Turn down the heat and simmer gently for 1 hour.
Preheat the barbecue. Remove the pan from the heat and allow to sit for a further 20 minutes. Using 2 slotted spoons, carefully remove the chicken from the stock and place on a tray. Cover and set aside.
Strain 200ml of the cooking liquid into a heavy-based saucepan and bring to the boil. Reduce for 5-10 minutes until the sauce has a thick, syrupy consistency. Brush the chicken all over with the sauce, then cook on a moderate barbecue, turning occasionally, until blackened all over.

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