impromptu recipe for roast chicken with blood oranges, rosemary, green & black plums, & cherries. (tomorrow, i am slow roasting pork shoulder with peaches, apricots, nectarines, & cherries.)
1 whole chicken
5 blood oranges, cut in halves & quarters
about 2 heads of garlic, peeled & chopped
4 shallots, peeled & chopped
handful of rosemary
a few bay leaves
about a tablespoon of pepper
4 green plums, cut up
4 black plums, cut up
about a cup of cut & pitted dark cherries
about 2 cups of cheap white wine (really, it doesn’t need to be good, yr just cooking with it)
Rub the chicken down with olive oil, blood orange juice & pulp, rosemary, pepper, and bay leaves. Stuff as many of the juiced blood oranges, garlic cloves, & shallot bits into the chicken as you can, along with the rosemary & pepper. Bake at 450 for about 40 mins. Take chicken out of oven, pour the plums & cherries over it along with some water, put back in the oven for 20 mins. Take out again, pour white wine over it, bake for another 20 mins or so (or just till it’s done).
I am waiting for this to be done right now. My apartment smells amazing.