1 medium sized (about 3 1/2 pounds) roasting chicken, preferable free-range
Salt
2 Tbls unsalted butter
2 Tbls olive oil ( I used less )
1/2 cup ruby port
1/2 cup orange juice
3 Tbls heavy cream
Zest of 1 orange, grated
Salt and freshly ground black pepper
When you bring the chicken home from the market, unwrap it and sprinkle it generously with salt. Cover and refrigerate it until ready to cook. Bring the bird to room temperature before cooking. Do not rub off the salt.
Preheat the oven to 400 degrees. In a large ovenproof skillet warm the butter and olive oil over medium heat. Brown the chicken breast side down, for 3 to 5 minutes then turn it over and brown the other side for 3 to 5 minutes.
Place the skillet in the oven and roast the chicken for 45 minutes. Pour the port over the chicken and baste it. Roast for 10 minutes more, then add the orange juice and baste again. Roast for about 5 minutes more ( I roasted it for 10 to 15 minutes more). The chicken is done when the juices of the thigh run clear when pierced with the blade of a sharp knife, or when the thigh wiggles easily. Remove the chicken from the oven, transfer it to a cutting board, and let it rest as you make the sauce.
Skim as much fat off the top of the juices in the skillet as you can and discard. Place the skillet over medium heat and add the cream, stirring up the crispy bits on the bottom. Add about half the orange zest and allow the sauce to reduce as you stir constantly for a few minutes.
Carve the chicken and transfer it to a serving platter. Pour some of the sauce over the chicken and transfer the rest into a gravy boat or small pitcher and serve it at the table. Sprinkle the remaining orange zest over the chicken.