烤鸡用腌茴香和糖果核桃

In a large bowl, whisk the sea salt into 4 1/2 cups of water until dissolved. Add the chicken and cover with a plate, pressing so the chicken is submerged in the brine. Refrigerate for 1 hour. Transfer the chicken to a rack, pat dry with paper towels and refrigerate for 1 hour more.

Preheat the oven to 425°. Season the chicken inside and out with kosher salt. Fill the cavity with the thyme, dill and orange zest. Tie the legs with kitchen twine. In a large cast-iron skillet, heat the oil. Add the chicken, breast side down, and cook over moderately high heat, turning, until the bird is browned on all sides, about 8 minutes total; spoon off the excess fat. Roast in the oven for 45 to 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Tent with foil; let rest for 15 minutes.

In a small saucepan, combine the rice vinegar, sugar, salt and cloves. Cook over moderate heat, stirring occasionally, until the sugar dissolves, 5 minutes. Transfer the sliced fennel to a heatproof bowl and pour the hot brine over it. Press plastic wrap on the fennel so it’s submerged and marinate at room temperature for 1 1/2 hours.

在平底锅中，在中度高温下煨橙汁，直至减少一半，约15分钟。加入醋和糖和煨，偶尔搅拌，直到减少到1/3杯，7至8分钟。从热量中取出并在柠檬汁中搅拌。转移到碗中，在慢速，稳定的流中搅拌。用盐和胡椒调味衣服。

使用锋利的刀，剥去橙色，肯定会去除任何苦涩的髓。切割膜之间以将部分释放到碗中。加入Radicchio和1/4杯莳萝。盐和胡椒季节。用蜜饯核桃和1/4杯橙色敷料加入腌茴香并加入到Radicchio;折腾。

将沙拉转移到盘子上。雕鸡和安排在沙拉上。用莳萝和服务装饰，通过剩余的敷料。