CITRUS CHICKEN

Serves 4–6

         FOR THE CHICKEN

         2 tablespoons oil

         1.5kg whole chicken

         juice of 1 large lemon

         juice of 1 large orange

         30g butter, cut into small pieces

         1 onion, halved

         4–6 sprigs rosemary

         ½ cup chicken stock or water

         ½ cup orange juice, extra

         1 tablespoon white wine (optional)

         2 tablespoons raisins or sultanas

         FOR THE GRAVY

         ½ cup chicken stock or water, extra

         1 teaspoon quince or apple jelly or brown sugar

         2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

Preheat the oven to 170°C. Pour the oil into a roasting dish and roll the chicken to coat. Turn breast side up. Drizzle the lemon juice and orange juice over the chicken, then place the citrus skins in the dish. Place the butter over the breast meat.

Place half of the onion and rosemary in the cavity of the chicken and the other half in the dish.

Bake for 45 minutes then add the stock or water, extra orange juice, wine and raisins or sultanas to the dish and cook for 40 minutes more until the chicken is cooked and the skin crisp.

Remove the chicken from the dish and leave to stand for 10 minutes before carving.

To make the gravy, place the dish over medium heat. Add the extra stock or water, then add the jelly or brown sugar. Bring to the boil, stirring with a whisk, and simmer for 3 minutes. Strain into a small saucepan and bring back to the boil.

Thicken with enough cornflour paste until the gravy reaches the desired consistency. Add salt and pepper to taste. Skim off any excess fat from the surface.