Sangria Chicken, Duck or Turkey

This will be in Becky Holm's Douglas County News on Wednesday:

Sangria Chicken/Duck/Turkey

This dish was inspired by both my love of chutney and my laziness. I wanted the flavor, but neither the sugar in premade chutneys nor the work of making my own. When I had access to inexpensive duck, I used to make this dish regularly. It is just as delicious with chicken or turkey, although if you have any picky children, they might wonder why the meat is fuschia!

Common to all the variations is the internal stuffing for the bird: one whole orange and some chopped up onions. Also the bird needs to be cooked very slowly at 250 degrees and basted regularly to achieve maximum flavor. Cook in a covered, deep pyrex, stainless or glass (not aluminum!) pan with any of the following:

Version #1: 2 cups inexpensive red wine, along the lines of "Three Buck Chuck", juice of 1/2 lemon, 1/2 lime, 1/2 orange and the contents of one small can of pinapple.
Version #2: 2 cups rose', rosehips, chopped apples, 1/2 bag frozen blackberries.
Version #3: add hot sauce and garlic to the first recipe.
Version #4: add sliced ginger to the second recipe.

Once the bird is falling apart tender, remove the lid, turn up the heat and place under the broiler, watching closely, to brown and crisp the skin without burning it. Remove and cut up the orange used for stuffing, placing sections on each person's plate. Enjoy!