Submitted by Guilherme Barreto of Floriana
Chicken Brine: Soak chicken in water, sugar, salt, whole black peppercorns, coriander, thyme and a fresh squeezed orange.
Stuffing: Andouille sausage, onion, celery, carrots, garlic, parsley, tarragon, thyme, panko bread crumbs, corn meal, chicken stock and heavy cream.
Chicken Glaze: Orange marmalade, star anise, white vinegar, cinnamon sticks, ketchup and black pepper
Sauce: Brown chicken demi, caramel and a red wine reduction
Method: Take the half chicken out of the brine, stuff the bird, bake for 30 minutes. Remove from oven and apply the glaze, bake for an additional 5 minutes. Serve over the sauce with Persian vegetables of zucchini, squash and carrots.