1 Rangitikei corn fed, free range chicken
1 orange, halved
2 cloves garlic, peeled
small bunch thyme
1 cup white wine
40 grams quince paste, diced
juice 1 lemon
¼ cup water
40 grams butter, diced
1 tablespoon whole grain mustard
sea salt and ground pepper
Preheat the oven to 160°C fan bake.
Glaze: Put the quince paste, lemon juice and water in a small saucepan and bring to the boil, whisking until the quince paste has melted. Boil for 3 minutes until reduced and syrupy. Take off the heat and whisk in the butter and mustard. Season with salt and pepper and cool.
Rinse the chicken under cold water then dry well, inside and out with kitchen towels.
Season the cavity with salt and pepper then add the orange halves, garlic and thyme.
Tie the legs together with kitchen string and tuck the wings under.
Place in a lightly oiled shallow roasting dish and brush all over with a third of the glaze. Pour the wine into the base of the dish (not over the chicken) and roast for 30 minutes. Gently spoon another third of the glaze over the chicken, trying not to dislodge the original glaze. Roast for 30 minutes then glaze one last time and continue to cook for 25 minutes until golden and fully cooked.
To serve: Transfer the chicken to a serving platter and rest in a warm place for 10 minutes. Tip the pan juices into a small saucepan. Remove the oranges from the cavity and squeeze the juice into the saucepan. Bring to the boil and simmer for 5 minutes, seasoning with salt and pepper if needed. Serve with a salad.