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1 whole chicken
1 teaspoon Haddar Kosher Salt, divided
1/4 teaspoon ground Gefen Pepper, divided
1/2 cup carrots, coarsely chopped
1 small onion, quartered
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 orange, cut in half
2/3 cup Alfasi Cabernet Sauvignon or other dry red wine
1 purple plum, peeled and cut into 1-inch pieces
1 peach, peeled and cut into 1-inch pieces
2 Bartlett or Anjou pears, peeled and cut into small pieces
2 Golden Delicious apples, peeled and cut into small pieces
3-inch piece of ginger
2 tablespoons Baron Herzog Chenin Blanc or other dry white wine
Preheat oven to 375 degrees Fahrenheit.
Rinse chicken under cold water; pat dry. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place carrot, onion and garlic in cavity.
Tie ends of legs together with string and tuck wings underneath. Place chicken on a rack in a roasting pan. Rub cut sides of orange halves over the chicken.
Bake for one hour and 15 minutes, basting occasionally with red wine.
Remove from oven and season chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Drain off all the pan drippings. Cover and keep warm.
Increase oven temperature to 475 degrees Fahrenheit.
Spread plums, peaches, pears, and apples around the chicken in the pan.
Bake at 475 degrees Fahrenheit for 30 minutes or until very tender, stirring occasionally.
Baste with white wine and bake for an additional five minutes. Serve fruit with the chicken.
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