(1) 4 pound organic chicken
1/2 pound shallots, peeled and sliced
3 tablespoons melted butter
2 tablespoons anchovy or boquerones, minced
1 teaspoon chili flakes
2 blood oranges, juiced
1/2 cup chicken stock
2 tablespoons butter
Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
Rub chicken with 2 tablespoons oil, and season with 1 tablespoon flake sea salt and 1/2 teaspoon fresh cracked pepper.
Roast chicken, basting with its juices every 8 minutes or so. After 30 minutes toss shallots and bread with melted butter, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 15 to 25 minutes more.
Transfer chicken and toasted bread to a carving board, and let rest 10 minutes.
Put the butter, juice, flakes and anchovy, in chicken pan and heat on stove top briefly, reduce and add chicken stock. Remove and scrape all bits into bowl, add the chiff'd mint and set aside to dress the chicken. Season to taste.