Golden Poultry with Sliced Kiwi
1 hr 50 min.
Preheat the oven to 220°C | 425F | gas 7
Smear the cockerel with the softened butter and season all over. Place in a roasting tin and pour the wine into the bottom. Roast for 20 minutes at the above temperature, then reduce the heat and roast for 20 minutes per 500g.
Meanwhile soak the apricots in the chicken stock. Sprinkle the kiwi fruits with a little lemon juice.
When the cockerel is roasted and there are no pink juices when pierced in the thickest part of the thigh, remove from the roasting tin onto a platter and cover with foil.
Place the roasting tin on a medium heat on the hob and deglaze the pan with the chicken stock, tipping in the apricots. Stir with a wooden spoon to catch all the goodness on the bottom of the tin.
Once the liquid has reduced to the desired consistency, taste and adjust the seasoning if necessary and add a little lemon juice.
Serve the cockerel with the fruits alongside and the sauce poured over.