Aniseed Chicken

4 lb chicken

Sauce:
1/4 t aniseed
1 t mint
1/2 t ginger
1 t wine vinegar
3 dates, finely chopped
1 c chicken stock
1/4 t mustard seed
2 t olive oil
1/2 c boiled white wine
1 t honey
ground pepper

Take the whole chicken and braise in water for approximately 20 minutes. Drain, reserve stock, and wipe dry.

For the sauce, combine aniseed, mint, ginger, vinegar, dates, stock, mustard, olive oil, boiled white wine and honey. Heat to the boiling point and simmer gently for 20 min.

Now score the chiken's skin and pour aniseed sauce over it. Roast in a 300° oven for 2 hours, basing frequently with the liquid from the roasting pan. Sprinkle with mile pepper before serving.