Whole Roast Chicken, Apricot, Lavender recipe by Adam Handling

Shelley Sofier

Les Vergers Boiron

Premium Supplier 16th November 2018

Whole Roast Chicken, Apricot, Lavender recipe by Adam Handling

To get your free sample of Les Vergers Boiron fruit puree, email: brandambassadoruk@boironfreres.com

Ingredients

  • 1 chicken (1.3kg)
  • 1 bunch of lavender
  • 500ml Les vergers Boiron Apricot puree
  • 200g sugar
  • 2tbsp sherry vinegar
  • As required, Salt
  • As required, Pepper

Method

• To make the glaze bring the sugar, puree and vinegar to the boil
• Brush on the chicken, and bake in the oven at 250°C for 40mins
• Re-glaze every 5mins
• For the last 5mins, sprinkle with fresh lavender
• Rest the chicken for 30mins
• Reflash in the oven for 3mins at 250°C
• Carve up and enjoy
• You can use the glaze for extra sauce

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