Alice B. Toklas Katie's Capon

Step 1: When you bring the chicken home from the market, unwrap it and sprinkle it generously with salt.

Step 2: Cover and refrigerate it until ready to cook.

Step 3: Bring the bird to room temperature before cooking.

Step 4: Do not rub off the salt.

Step 5: Preheat the oven to 400°F.

Step 6: 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.

Step 7: Place the skillet in the oven and roast the chicken for 45 minutes.

Step 8: Pour the port over the chicken and baste it.

Step 9: Roast for 20 minutes more, than add the orange juice and baste again.

Step 10: Roast for about 5 minutes more.

Step 11: 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.

Step 12: Remove the chicken from the oven, transfer it to a cutting board, and let it rest as you make the sauce.

Step 13: Skim as much fat off the top of the juices in the skillet as you can and discard.

Step 14: Place the skillet over medium heat

Step 15: And add the cream, stirring up the crispy bits on the bottom.

Step 16: Add about half the orange zest and allow the sauce to reduce as you stir constantly

Step 17: For a few minutes.

Step 18: Carve the chicken and transfer it to a serving platter.

Step 19: Pour some of the sauce over the chicken and transfer the rest into a gravy boat and serve it at the table.

Step 20: Sprinkle the remaining orange zest over the chicken.