Recipe by Alison Adams, via www.taste.com.au
The unique flavour of quince is perfect with this roast chicken and makes a fabulous winter dinner.
Serves 4
Ingredients
4 chicken marylands, trimmed
1 red onion, halved, cut into wedges
1 tablespoon olive oil
1 tablespoon sherry or apple cider vinegar
375ml (1 1/2 cups) chicken stock
5 small fresh rosemary sprigs
100g quince paste (see overleaf)
Method
Preheat oven to 180C/160C fan forced. Place the chicken and onion in a baking dish.
Season and drizzle with olive oil. Bake for 20 minutes.
Meanwhile, place the quince paste, vinegar and 1/4 cup of the chicken stock in a
saucepan over medium heat. Cook, stirring often, for 10 minutes or until the quince
paste dissolves.
Brush 1/2 of the quince mixture over the chicken. Combine remaining stock with the
remaining quince mixture and pour around the chicken. Scatter over the rosemary.
Roast, basting occasionally, for 30 minutes or until the chicken is golden and cooked
through.
To make quince paste: Preheat oven to 180C/160C fan forced. Place 4 (about 1.8kg)
quinces on a baking tray and bake for 2 hours or until tender when tested with a
skewer.
Peel quinces, remove the cores and coarsely chop. Process in a food processor until
smooth. Weigh, then place in a saucepan with add the same amount of caster sugar and
1 1/4 cup water.
Cook, stirring often, over a low heat for 2 hours or until mixture is red and leaves
the side of the pan when stirred. Transfer to a sterilised glass jar.
Place in the fridge overnight to set. Store in the fridge for up to 3 months.