- 1 (3½–4 pound) whole chicken
- ¼ cup sea or kosher salt
- 1 head fennel, thinly sliced
- 1 carrot, thinly sliced
- 1 parsnip, thinly sliced
- 1 tablespoon fresh tarragon
- 4 tablespoons butter, melted
- 2 tablespoons Sambuca or grappa
- 1 clementine, thinly sliced
Wash and dry the chicken. Cover with the salt and leave uncovered in the refrigerator for 12–18 hours.
Remove from refrigerator 1 hour prior to roasting. Wash off the salt and pat the chicken dry with a towel. Preheat oven to 425°.
Place the vegetables and tarragon in the bottom of a roasting pan and place the chicken, breast-side up, in the pan. Pour the butter and alcohol over the chicken. Place the clementines in a single layer on top of the chicken. Place in the oven and roast for 20 minutes. Turn the heat down to 375° and continue roasting for another 45–50 minutes.
Remove from the oven and allow to sit for 10–15 minutes, then serve.