- 1 free range chicken, weighing about 2kg
- 500g cherries
- 500ml mineral water
- 150g sugar
- 100ml rancio wine
- 50g lard
- 1 tbsp honey
- Extra virgin olive oil
- Salt and black pepper
For the cherries:
- Prepare a syrup by heating the water and sugar together. Wash the cherries and remove any stalks. When the water comes to the boil, add the cherries and cook for 3 minutes. Set aside, allowing the cherries to cool down in the syrup.
- Remove any feathers and entrails, and cut the chicken into 8 pieces (or better still, ask your butcher to do it for you!). Place the bird skin side down in a roasting tin. Season with salt, pepper and savory, and add a splash of oil and a few spoonfuls of lard.
- Put the chicken into a preheated oven at 190 °C. After 30 minutes, remove the chicken and douse in the wine mixed with the honey. Turn the pieces of chicken over,so the skin is facing upwards and return to the oven. The chicken will need around another hour and a half at 160 °C, by which time you will have a tender, golden roast. Ensure to turn the pieces over every 20 minutes.
- 10 minutes before the chicken is done, add the cherries to the roasting tin. If the chicken needs a little more liquid, add some of the syrup as well.