ROASTED CHICKEN WITH TANGERINES
1 clean farm chicken of 2 or 3 kg
2 purple onions
4 rosemary sprigs
1 chicken broth cube
50 gr butter
2 tbsp honey
50ml orange liqueur
50 ml beef broth
Wash the lemons and rosemary and peel the onions; chop all three Season the chicken and fill it with half the onion, the lemon and the rosemary. Tie it with kitchen string, rub it with the stock cube and transfer it to a refractory dish. Add the remaining lemon, onion and rosemary, and the washed bay leaf.
Melt the butter with the honey in a pan; Sauté the mandarins, washed and cut in half, and add them to the dish, with the cloves.
Bathe the chicken with the brandy, the liquor and the broth, and roast it for 1 hour in the oven preheated to 200º; Water it from time to time with the cooking juice. Remove the string and serve.