Chicken baked with aromatic butter and tangerines

For this dish, you need a large chicken weighing about 3 kg or two small ones of 1.5 kg each.

Finely chop the cranberries, two sprigs of sage, one sprig of rosemary, and five sprigs of thyme. Mash with softened butter.

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.

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.

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.

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.