Orange Marmalade Chicken

For the Marmalade

Step 1

Place a sieve over a large stainless-steel pan- there should be enough room so the marmalade can bubble away without spilling over. Cut the oranges and lemons in half and squeeze the juice straight into the pan, letting the sieve catch any pips and bits of pith – these are needed to help set the marmalade.

Step 2

Spoon the pips and pith into a piece of muslin cloth. Cut the orange and lemon peel to whatever thickness you like, pulling off any chunky bits of leftover flesh and popping those into the muslin as you go. Add the shredded peel to the pan – any little bits of flesh will dissolve as it cooks. Tie the muslin bag up tightly and add that in too, making sure it’s fully submerged.

Pour over 3 litres of water, bring it all to the boil, then lower the heat and let it simmer gently for about 2 hours, until the peel is soft and translucent. Leave to stand until cool, or overnight if you prefer

Step 3

Once cool enough to handle, give the muslin bag a really good squeeze back into the pan to extract all of the sticky, jelly-like substance that contains the pectin  – a good quantity of gloopy juice should come out. Bring the marmalade back to a gentle simmer, then add the sugars, stirring until everything has completely dissolved.

Step 4

Wash your jars in hot, soapy water and stand on a flat baking tray in a cool oven.  Pop a couple of saucers into the freezer too – you’ll use these later to check when the marmalade is ready.                                                                                                           Turn the heat up and let the marmalade boil hard until it reaches setting point. A sugar thermometer really helps here (start checking at around 104°C), but to be sure, spoon a little marmalade onto your cold saucer and pop it in the fridge for a minute. Push your finger through it – if it wrinkles and leaves a clear line, it’s ready. If not, keep boiling and test again every five minutes or so.

Step 5

Once it’s reached setting point, take it off the heat and let it sit for about 15 minutes. Ladle into the sterilised jars and pour 1 tablespoon of whisky on the top – no need to stir. Cover with waxed paper discs and seal whilst still hot.

For the Chickens

Step 1

Light your ProQ Smoker, then begin preparing the chickens by taking a teaspoon and lifting 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.

Step 2

Take some of the marmalade chunks and lay them on the top of the chicken in a nice pattern.

Step 3

Put the chickens directly on the smoker, or use your ProQ Rib and Roasting Rack and bring the temperature up to 105°C / 225°F. Add your ProQ Oak Smoking Wood Chunks. Check the smoker every hour or so and top up your fire and water if needed.

Step 4

Once the chickens reach 73°C / 163°F, take them off, wrap them in tinfoil and carve them when you’re ready to serve, with a minimum resting time of 15 minutes.