100 grams of butter, room temperature
1 blood orange / 1 lemon
the grated zest of above 3/4 lemon / 3/4 blood orange
2 sprigs of rosemary
2 handful of fresh strawberries, washed, halved
2 pieces star anis
3 large red onion, peeled, cut in quarters
1 piece of garlic, crushed
salt/pepper
2 handful of small, young potatoes, washed
some honey
2 dl of Champagne, Prosecco, alternatively white wine
Preheat a convection oven to 180°.
Mix the butter with the orange and lemon zest, season with salt und freshly ground pepper. Fill the chicken with 1 halved lemon, 1 onion, the rosemary sprigs, 1-2 strawberries - toss the chicken. Now rub the chicken generously with the citrus butter. Season with salt and pepper. Put the chicken in roaster. Spread the remaining strawberries, onions, blood oranges (without the peel), star anis and potatoes around the chicken (as shown on photo). Put into the oven for 35 minutes. Then - poor in the champagne and put into the oven for another 15 minutes. Take out the chicken and let it rest in a warm place. Take out the potatoes and put them in a bowl, season with some butter and salt. Strain the juices through a sieve and extract all the juices. Taste the jus, season if desired with salt and pepper and add a little honey.
Carve the chicken and serve with the jus and the potatoes.