Chicken baked with aromatic butter and tangerines
15 servings
120 minutes
Tangerines combined with fresh herbs and honey give the chicken a rich taste: tart, oriental and festive.
1
For this dish, you need a large chicken weighing about 3 kg or two small ones of 1.5 kg each.
- Chicken: 2 pieces
- Chicken wings: 1 kg
2
Finely chop the cranberries, two sprigs of sage, one sprig of rosemary, and five sprigs of thyme. Mash with softened butter.
- Dried cranberries: 200 g
- Sage: 0.3 bunch
- Rosemary: 0.3 bunch
- Thyme: 0.3 bunch
- Salted butter: 250 g
3
Place the chicken with its legs towards you, carefully insert a tablespoon under the skin of the breasts to separate it from the meat, then fill it with a tablespoon of oily mixture and spread it.
- Salted butter: 250 g
4
Grease the insides of the chicken with the remaining oil. Stuff each with two halves of mandarin, place on a baking sheet, and put in an oven preheated to 200 degrees, then reduce the temperature to 180 after five minutes and leave for 40 minutes.
- Salted butter: 250 g
- Tangerines: 2 pieces
5
Cut the wings with a knife, place them in a pan, add coarsely chopped carrots, onions, celery, bacon, bay leaf, star anise stars, nutmeg, and honey. Put in the oven for twenty minutes at 200 degrees.
- Chicken wings: 1 kg
- Carrot: 2 pieces
- Onion: 2 heads
- Celery stalk: 1 piece
- Smoked bacon: 200 g
- Bay leaf: 2 pieces
- Anise (star anise): 2 pieces
- Nutmeg: to taste
- Honey: 1 tablespoon
6
Wrap the cooked chicken in foil and let it rest. Place the wings on the stove, pour in 800 ml of warm water, bring to a boil, add flour to thicken the sauce. Reduce and strain twice through a sieve. Serve the chicken with the sauce.
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste