Just Put Marmalade on Chicken

That’s all. You take a piece of chicken, and then you spoon globs of marmalade on it, however much you like. I heap on lots, frankly, because – and I’m not proud of this, but here it is – the marmalade mixes with chicken fat, and I just love that, scooping out the marmalade, rinds and all, with the hot fat from the chicken, and yeah. Just spoon that over the meal. It is really, really tasty. It’s dead simple, because it is literally just marmalade on chicken, and it’s gorgeous. The stronger the marmalade, the better. And for those of you who are wondering, I stick it in the oven at 350F, for about 30-40 minutes.

So now you’re possibly wondering, what’s a strong marmalade, and can I do this with any old marmalade? And to that I say, well… quite a bit, as it turns out. So, first off, use British marmalades. Period. If you are still buying North American-made marmalades, you are not truly eating marmalade. So stop that and buy the British stuff. Just do it. It isn’t really that much more expensive, and the difference is substantial.

And what’s a strong marmalade? Well. Let me tell you.

Essentially, the darker the colour of the marmalade, the more tart is will be. We sell Frank Cooper’s Vintage Marmalade, which I think is our strongest one, and that stuff looks almost black in the jar. Now, this is a premium marmalade, so it costs $8.50 a jar, which is pricey, but again, if you are looking for a marmalade that sends all the others shuddering into a corner (“Oooh,” they’d all say, if they could speak, “It’s Frank Cooper… step back!” ) … Anyhow, this is the one.

I have tried this with other, less

expensive marmalades, like the Mackays’ from Scotland (a mere $5 a jar!), and it’s just as delicious. Actually, the Mackays Marmalades all contain, very simply, Sugar (not corn sugars, but cane sugar!), oranges, and pectin. They are one of the few brands that do not use corn sugars, and it is a big difference. Corn sugars, as we learned in my last blog, are sweeter than cane sugar. And marmalade really should not be too sweet, but tart, slightly bitter.

I love the rinds, personally, so the more rind, the better. But that’s me. Some of our customers are not keen on rinds, and we do have rind-less marmalades, and marmalades with less rind, and we have blended marmalades like Orange-Lemon-Ginger, which is just lovely on chicken, too.

I also use marmalades in stir fries, just to jazz up what might not be very yummy, and left-overs in a stir-fry can often taste a bit YUCK, until you add a spoonful of marmalade. Once we received a case of Duchy’s Marmalade that had been dropped, and the jar lids had popped, so I couldn’t sell them. We ended up giving some away to customers we like, ha ha, and I took home a jar to try. Honestly, the stuff sells for $14 a jar, and I was curious to see what 14$ of marmalade tasted like, and I have to say, alas, it is the one I prefer.

 

Duchy-Originals-Jam-Thick-Cut-Seville-Marmalade

Anyway, Duchy’s Seville Marmalade has the most lovely ingredients: Seville Oranges, Dark Brown Sugar, Citric Acid, Pectin. And it is, really, my preference for the chicken thing, and the stir fry thing, and there are times when I stir marmalade into rice as well, and again, Duchy’s is my choice. But I didn’t have to pay $14 for the stuff, did I. I got it for nothing, didn’t I. If you can splurge, do it. If not, Mackays Seville, or Dundee Marmalades are an excellent choice, again with the lovely simplicity of sugar-oranges and pectin. Just lovely stuff, that.

I don’t really eat much toast and when I do, it’s toast and cheese. So while I can’t vouch for how delicious these are on toast, I am able to declare that marmalade on chicken in awesome, and proper marmalade makes a difference, always. It’s important, I think, to know the difference between what we are sold here in Canada, what passes for food, ha ha, compared to what is food in the UK. And when it comes to marmalades, truly, unequivicably, British is better. And I’m not saying that because I sell British foods. Truthfully, I sell British food products because they are better: better ingredients, higher standards of practice and manufacturing, and generally a better quality of product.

By the way, I don’t know yet how to change the “ADMIN” authorship to me blogs, so just for clarification, it is I, Diane Hodges, who is ADMIN here. We will get it changed at some point. Thanks!

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