Ingredients for a 1 Pint ( 0.5 L) Dispenser:
Heat the orange juice with the vanilla bean, star anise, and cardamom and leave to rest for about 20 minutes. Add orange olive oil, olive oil, and orange liqueur and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 1 pint dispenser. Screw on one N20 Cream Charger and shake vigorously.
Inject the orange marinade directly underneath the skin of the meat, such as in the chicken thigh.
The iSi 3 mm long injector tip used in this recipe can be purchased on the Creamright.com website