Roast Chicken with Goji Orange Sauce

well hello there!

I’m all about mixing things up.

Today’s victim is cranberry sauce. That congealed mess served alongside turkey on special occasions.

It’s become a tradition but no-one seems to know why.

I suggest replacing the cranberries with super nutritious goji berries and banishing cranberry sauce back to the culinary hell from whence it came.

gojis are brimful of antioxidants and vit C

With a perfectly roasted chicken (see above for mouth-watering details), this fruity sauce is a nice, light accompaniment.

chicken dinner..come to belly

I will never make cranberry sauce again!*

*I’ve never made it once.

Roast Chicken with Goji Orange Sauce (serves 4)

The chicken:

  • 1 3.5lb whole chicken
  • 1/2 large, white onion
  • 3 rashers of streaky bacon
  • 1/2 lemon
  • 2 tbsps butter, melted
  1. Rinse and pat dry the chicken. Season and place in a baking tray. Brush the entire bird with melted butter (inside and out) until the butter is all used up.
  2. Cut the lemon and onion into quarters. Stuff these into the chicken.
  3. Loosely cover and roast at 420 for 1.5 hours or ’til the juices run clear.
  4. For the final 30 minutes of cooking, uncover the chicken and place the three rashers of bacon on top of the breast. Put it back in the oven uncovered.
  5. Let the bird rest for 15 minutes before serving.

The sauce:

  • 1/2 cup dried goji berries (soaked in water overnight ’til plump)
  • 1 tbsp honey
  • 1 1/2 tsp orange zest
  • 3 tbsps fresh orange juice
  • 1 tsp lemon juice
  • 2 tbsps water
  1. Put all the above in a pot and simmer for ten minutes.
  2. Remove from heat and blend until smooth. Serve at room temperature.

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