Passion Fruit and Smoked Jalapeño Roast Chicken Jacob Whitson, Private Chef & Chef Consultant, Whitson Hospitality

Ingredients for Passion Fruit and Smoked Jalapeño Glacage:
• 120 g. The Perfect Purée Passion Fruit Syrup
• 20 g. smoked jalapeño hot sauce
• 40 g. chicken stock
• 10 g. honey
• ½ tsp. smoked paprika
• 20 g. cold unsalted butter
• kosher salt, to taste

Ingredients for Roasted Chicken Halves:
• 3 ea. whole chickens
• 1.25% kosher salt by weight
• 0.25% sugar by weight
• 20 g. Spicewalla Jamaican Jerk spice rub
• Algae Cooking Club algae oil, as needed

Method for Passion Fruit and Smoked Jalapeño Glacage:
1. In a small saucepan, combine the Passion Fruit Syrup, smoked jalapeño hot sauce, chicken stock, honey, and smoked paprika.
2. Over medium heat, cook the syrup mixture until nappé.
3. Add in the cold butter and mix to emulsify.
4. Season to taste and reserve for later.

Method for Roasted Chicken Halves:
1. Combine the sugar and salt. Meanwhile, spatchcock the chickens. Cut the chicken in half down the keel bone.
2. Debone the rib side of the breast and leg portions of the chicken.
3. Sprinkle the salt cure mixture over the skin of the chicken. Place on a rack-lined sheet tray and refrigerate for 24 hours.
4. Pat chicken dry. Apply a light coating of algae oil to the chicken. Season both sides with the jerk rub.
5. Place into a 450°F oven and cook until the chicken reaches an internal temperature of 155°F in the breast.
6. Remove the chicken and lacquer on the passion fruit and smoked jalapeño glacage. Return to the oven and cook until the glaze has set and the chicken is 165°F in the breast.
7. Garnish with slices of serrano chile, cilantro, and lime cheeks.