INGREDIENTS
1
Chicken (1.8kg)
2 tbsp
Flat-leaf parsley and tarragon
1 1/2
Garlic heads
2
Lemons
2
Oranges
1
bunch Rosemary and thyme
250 milliliters
Chicken stock
55 g
Brown sugar
160 g
Sea salt flakes
55 milliliters
Red wine vinegar
20 g
Butter
150 milliliters
White wine, dry