You need 1 ingredient. The key ingredients include: ["1 Whole, free-range Chicken", "1 Bunch of fresh Cilantro", "3 Limes (for juice, zest, and stuffing)", "1 Ginger root", "1 Fennel bulb", "5 cloves of Garlic (minced)", "1 sprig of rosemary (chopped)", "1 spring of thyme (chopped)", "3 cups of riesling", "3 cups of water", "1 jar of Trader Joe's mango quarters (Or any natural/organic brand you trust and know is of excellent quality and flavor).", "Extra-virgin Olive Oil", "Irish Butter", "Kosher Salt", "Freshly ground pepper (combine allspice and black and red peppercorns in your pepper-grinder for an incredible extra flavor)", "THE DAY BEFORE--Marinade and stuff your bird: Take your roasting pan with a V-rack and have it ready to place your chicken on it. Cut your limes in halves. Cut the ginger root into chunks. Cut your fennel bulb into small chunks. Set the chunks and the halves aside. Thoroughly wash and clean your bird. Get rid of the giblets. Stuff the cavity of the bird with the bunch of cilantro, 5 lime halves, the ginger chunks, and the fennel chunks. If you want, you can tie your bird with string to make sure the cavity is closed. This won't allow the steams inside the cavity to escape. Instead, they will infuse the chicken. If you don't know how to tie a bird for roasting, make a ball of foil and use it as a ""lid"" to cover the cavity. Set the bird on the V-rack on the roasting pan. Prepare the marinade--In a small bowl, combine 1/2 a cup of extra-virgin olive oil, 3 garlic cloves (minced), a teaspoon of lime zest, some lime juice, the chopped herbs, salt and pepper. Whisk all the ingredients toget"].
