Whole chicken, split 12lbs.
6 cups grapefruit sections
2 grapefruits, unpeeled cut into sixths
1 large onion diced
18oz. garlic cloves, peeled
2lbs. sage leaves, fresh
1 cup balsamic
1 cup olive oil
1/4 cup Dijon mustard
1 1/2 cups grapefruit juice, divided
1/4 cup maple syrup
Season each half of chicken with salt and pepper, and place in roasting pans, skin side up.
Spread the grapefruit sections and wedges, onions, garlic and sage leaves evenly on and around the chicken.
Combine the vinegar, oil, mustard and 1 cup grapefruit juice. Brush over chicken halves. Roast at 400 degrees, basting with the marinade for about 1 1/2 hours or to an internal temperature of 165 degrees.
Remove the chicken from the roasting pans and keep warm, or cool and refrigerate. Strain the pan juices into a saucepan, reserving the vegetables, sage and fruit. Add the unused basting liquid to the saucepan and de-grease. Add the maple syrup and remaining 1/4 cup grapefruit juice to the de-greased sauce, bring to a boil and reduce until the sauce coasts a spoon (may need to be thickened with a little cornstarch). Add the reserved fruit, vegetables, and sage back to the sauce and hold warm for service or refrigerate until needed. For each serving, serve a half chicken with 40z. ladle of sauce (making sure there is fruit, vegetable and sage included in each ladle) and pour over chicken
Yield: 12 servings