Bring 5 liters of water to the boil. Cut the vegetables into small pieces, add to the broth with the onion, pepper and allspice and let it steep. Place the chicken in the stock and simmer for 40 minutes, remove, cut in half lengthways and place on a roasting tray. Season with salt, pepper and marjoram, cook in an oven preheated to 180 degrees for 10 minutes.

Sprinkle the halves with the butter and cook for 5 minutes. Then brush with honey and brown for another 5 minutes at 200 degrees. Heat the butter and add the sugar and honey and let it caramelize slightly. Add the wine vinegar with the broth and cream and bring to the boil. Mix in the orange juice, thicken the sauce with cornstarch, season to taste again, cut the flesh of the orange into pieces, add to the sauce and heat. Arrange the chicken halves, add the sauce and serve. Bon Appetit!