Ingredients
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For the Chicken
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1 large Orange
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2 large Lemon
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1 large Lime
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1 large sprig fresh Tarragon
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4 Bacon
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3 ½-pound whole Chicken
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2 tablespoons (1 ounce) Olive Oil
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2 tablespoons (1 ounce) Unsalted Butter
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Kosher Salt
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Ground White Pepper
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16–20 whole Garlic
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4 cups (1 quart) Dark Chicken broth
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For the Watercress-Apple Salad
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8 ounces Watercress
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2 Granny Smith Apples
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2 Celery
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2 ounces salted roasted Cashew
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2 tablespoons (1 ounce) Olive Oil
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1 tablespoon fresh Lemon Juice
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1 teaspoon grated Orange Zest
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1 teaspoon grated Lemon Zest
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2 tablespoons chopped fresh Chives
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Kosher Salt
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Ground White Pepper
Directions
Steps
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1
Done
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To Prepare the ChickenPreheat the oven to 325°F. |
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2
Done
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Combine the sliced citrus, tarragon, and bacon in a roasting pan not much larger than the chicken. |
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3
Done
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Arrange the chicken over the bed of citrus, rub the oil and butter all over it, and season with salt and pepper. Roast for 45 minutes. |
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4
Done
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Remove the chicken from the oven, and using a spoon, baste it thoroughly with the pan juices. Add the garlic cloves to the roasting pan. Turn up the oven temperature to 375°F and return the chicken to the oven. |
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5
Done
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Continue cooking until the chicken is golden-brown and the juices run clear (160°F–165°F on an instant-read thermometer), 20–25 minutes more. |
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6
Done
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Lift the chicken, draining the juices back into the roasting pan. Transfer the chicken to a platter or shallow baking dish and tent with foil. |
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7
Done
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With a slotted spoon, remove the garlic cloves from the roasting pan and reserve them. Spoon and pour everything else from the pan into a large saucepan pan juices, fruit, bacon, and all. Scrape out any browned bits too. If they are sticking, pour a few tablespoons of the stock into the roasting pan, scraping up from the bottom, and then pour out the browned bits into the saucepan. |
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8
Done
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Pour all the remaining stock into the pan. Simmer the mixture over medium-high heat to reduce the liquid by half, about 10 minutes. |
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9
Done
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Pour the mixture through a fine-mesh strainer, into a gravy boat or small serving bowl. Discard the solids. |
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10
Done
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To Prepare the SaladCombine the watercress, apples, celery, and cashews in a bowl. Just before serving, toss with the oil, lemon juice, orange and lemon zests, and chives. Season with salt and pepper. |
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11
Done
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Putting it All TogetherArrange the salad around the chicken. Some of the greens should wilt slightly from the warmth of the chicken. Scatter the garlic cloves over the chicken and salad. Serve the chicken whole at the table, accompanied by the pan sauce. |
