Ingredients
1 roasting chicken
2 c. cranberry juice
1 bottle red wine
Zest and juice from 2 oranges
Zest and juice from 2 lemons
1 c. cranberries
1/4 c. kaffir lime leaves
2 stalk lemongrass
1/4 c. peeled thinly sliced fresh ginger
1/4 c. fresh mint
2 tbsp. whole pink peppercorns
1 tbsp. whole black peppercorns
1 tbsp. kosher salt
Preparation
Step 1At least 8 hours before serving, place all ingredients in a steel or glass bowl or a pot that is large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, preheat oven to 400 degrees F.Step 2Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.Step 3Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160 degrees F and skin is golden and crisp, 1 1/2 to 2 hours.Step 4Let chicken sit 10 minutes before carving.
