· · Marinade:· · ½ cup dry red wine· · 2 Tbsp soy sauce· · 2 Tbsp red wine vinegar· · 2 Tbsp brown sugar· · ¼ cup water· · ¼ cup yellow onion, finely chopped· · 4 large cloves garlic, crushed· · ¾ tsp ground cinnamon· · 2 tsp whole coriander seeds, crushed up a bit· · 2 tsp fresh thyme, leaves picked· · ½ tsp freshly ground black pepper· · 2 Tbsp whole fennel seeds· · 3 bay leaves· · .· · 1 whole frying chicken· · ⅓ cup melted butter·
Step 1Combine all marinade ingredients together in a large ziploc bag. Add chicken to bag and seal well, giving the chicken a little toss in the sauce. Place in the refrigerator for 24 hours, giving the bag a rotate once or twice to make sure the chicken is evenly marinated.Preheat oven to 450 degrees. Remove chicken from marinade bag and dust off as much of the whole spices as possible. Strain leftover marinade into a small saucepan (removing all whole spices), add butter. Bring to a boil then remove from heat.Using some kitchen twine, truss the chicken's legs if they aren't already tied. Place chicken on a rack in a large roasting tray or dutch oven, breast side up and baste with marinade/butter mixture.*Bake uncovered for 15 minutes then reduce heat to 350 and cook for an additional 45-60 minutes (depending on the size of your bird), basting every 15 minutes or so.