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Star anise orange chicken with cherry seasoning
Star anise orange chicken with cherry seasoning
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Ingredients:
  • 1 x 1.7kg (size 17) chicken
  • 1 orange, halved crossways
  • 4 star anise
  • 60g (3 tbsp) butter, softened
  • Salt & freshly ground black pepper
  • 140g (2 cups) fresh white breadcrumbs made from day-old bread
  • 40g (2 tbsp) butter
  • 1 large (about 200g) brown onion, finely chopped
  • 8 garlic cloves, finely chopped
  • 300g cherries, pitted
  • 82.50 ml loosely packed coarsely chopped fresh, parsley
  • 2 eggs, lightly whisked
  • 2 tsp dried sage leaves
  • Melted butter, to grease
Instructions:
  • Position one oven rack on the bottom shelf of the oven. Remove any additional racks. Preheat the oven to 230°C.
  • In a large bowl, combine breadcrumbs. Melt butter in a saucepan over medium heat until foamy. Cook onion until soft for about 3 minutes, then add garlic and cook until fragrant for about 1 minute. Let cool for 5 minutes. Combine butter mixture with breadcrumbs, cherries, parsley, eggs, and sage. Season with salt and pepper, mix well. Brush an 8 x 20cm nut roll pan with melted butter. Spoon in cherry seasoning, smooth the surface, and seal with lid.
  • After rinsing the chicken, gently dry it with paper towels. Juice the oranges and stuff the cavity with the orange halves and star anise. Put the chicken in a roasting pan, breast-side up, then massage the skin with butter. Finish by drizzling orange juice and seasoning with salt and pepper.
  • Preheat oven and roast chicken for 15 minutes until golden. Lower oven temperature to 190°C. Place filled nut roll pan upright in oven and cook for 1 hour, basting chicken with pan juices occasionally, until cooked through and juices run clear when pierced with a skewer in the thickest part of the thigh. Remove chicken from oven, cover loosely with foil, and let it rest for 15 minutes before serving.
  • Transfer the flavorful pan juices into a medium saucepan and gently heat them over low heat, stirring continuously for about 2 minutes until they are warmed through.
  • Gently detach one end of the nut roll pan and slide out the seasoning. Slice into 1cm-thick pieces using a sharp knife.
  • To present beautifully, slice the chicken into quarters using kitchen scissors. Divide the cherry seasoning and chicken among individual serving plates, then drizzle with the delicious pan juices.

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