The finest of birds don’t need a lot more than careful handling to become a fantastic meal. Here I go a bit further, by making a dark and sweet glaze containing spices that cannot be grown in Norway, but have been used there for centuries.
Take the bird out of the fridge and let it rest at room temperature 2-3 hours before you start cooking. This helps getting a juicy and evenly cooked result. Preheat the oven to 350°F (175°C).
Mix the stock and port wine gel (or port wine and sugar) in a medium pot over medium heat. Let simmer until reduced to half, and the mixture has obtained a somewhat syrupy consistency (note that hot reductions become thicker when they cool down. If the glaze becomes too thick, it will burn more easily).
Combine the spices crush them using a pestle and mortar. A pinch of coarse sea salt will help the process. Add the spices to the stock and port reduction, and mix well.
Cut the potatoes into halves. Arrange the potatoes in a large, ovenproof dish, drizzle with olive oil and season with salt and pepper. Place the bird on top, breast side facing upwards. Using a food brush, baste the bird with the glaze until coated. Attach a cooking thermometer to the meatiest part, not touching any bone.
Put the bird in the oven. The bird should obtain a light golden brown color before you turn it and repeat on the other side. After approximately half an hour (the amount of time this browning process takes highly depends on your oven), reduce the temperature to 300°F (150°C) and cook until core temperature has reached 150°F (70°C), approximately 2 hours. Uncover it and let it rest in a warm place for 20 minutes before serving.