Roast Chicken with White Wine and Orange

Directions

1. 1

   Fully defrost the chicken, rinse under cold running water and soak for 10 minutes in water with 2 tablespoons of white vinegar.

2. 2

   Drain and pat the chicken completely dry with kitchen paper so the marinade adheres well.

3. 3

   Using a sharp knife, pierce the entire surface of the bird — breast, back, thighs and wings — to help the marinade penetrate deep into the meat.

4. 4

   Combine the orange juice, white wine and water in a large glass bowl. Add the herbs, garlic, leek, crumbled stock cubes and paprika.

5. 5

   Place the chicken in the marinade and coat it thoroughly. Slide cold butter pieces under the breast skin and rub the remaining marinade all over. Season generously with salt and pepper.

6. 6

   Cover and refrigerate overnight (at least 12 hours) for maximum flavour.

7. 7

   The following day, remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 180 °C (fan).

8. 8

   Place the whole apple inside the cavity — it will add gentle moisture and a subtle sweetness to the meat during roasting.

9. 9

   Pour the marinade into a roasting tin, set the chicken on top breast-side up, cover tightly with foil and roast for approximately 3 hours (about 45 min per kg).

10. 10

    Remove the foil for the final 30 minutes to brown and crisp the skin. Baste frequently with the pan juices.

11. 11

    Check doneness by piercing the thigh: juices must run clear. Rest the chicken for 15 minutes before carving.

12. 12

    Strain the cooking juices into a small saucepan and simmer over high heat for a few minutes to reduce and concentrate the sauce. Serve warm alongside the carved chicken.