1 Whole Cornfed Chicken, with skin
1 ½ cup orange Juice and grated zest
1/2 cup lemon juice and grated zest
1 cup Grape juice
2 tablespoon cooking wine
2 tablespoon olive oil
Salt, as required
1 medium onion, coarsely chopped
4 garlic cloves, smashed
1/2 cup coarsely chopped rosemary
1/2 cup Honey
2 teaspoon mustard paste
2 teaspoons freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
Preheat oven to 160°C. Place the whole Chicken in a large roasting pan.
Massage well with salt, black pepper and olive oil.
Boil grape juice, cooking wine, orange juice, lemon juice & 2 cups water in a saucepan for 5 minutes.
Pour this onto the same roasting pan as the chicken.
Cover the roasting pan with foil. Roast the chicken, occasionally basting with pan-juices.
Roast for approximately 1 hour or until the center of the chicken reaches 50°C. Check with an instant-read thermometer.
Meanwhile, sauté the shallots and rosemary in olive oil, until shallots are soft. Stir in the garlic and sauté. Add ½ cup orange juice. Bring to a simmer and cook further until reduced to 1/4th.
Cool & transfer this mixture to a food processor & blend. Add lemon & orange zest, mustard, honey, pepper, and salt and mix well.
Remove the chicken from oven and increase heat to 180°C.
Using a pastry brush, spread the citrus mixture over chicken evenly & properly.
Return the chicken to oven and bake for 15-20 minutes or until skin is golden brown & crisp.
Transfer Chicken to a large platter.
Rest for 30 mins before carving.
Skim fat from pan juices & serve alongside, with sautéed vegetables and roasted potatoes.