Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower

This is a delicious recipe from Marcus Wareing, the flavours and textures have a great balance. We had tried this one as we wanted to experiment with poaching then roasting the bird, we have to say that we didn’t quite ‘get it’, further experimentation and advice to be had there! In the meantime I’d recommend just poaching the bird (about 1.5kilo) for about 1hr 20 mins (depending on size check that it’s cooked through though) and cooking the crust on a separate tray in the oven to serve on top.

Here’s the recipe http://www.greatbritishchefs.com/recipes/whole-chicken-recipe-poached-roasted


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