2 tablespoons butter
2 tablespoons orange juice
1 1/2 tablespoons lemon zest
1 1/2 tablespoons distilled white vinegar
1 (3 pound) whole chicken
Preheat oven to 450 degrees F (230 degrees C).
Melt butter in medium bowl; mix with orange juice. Stir lemon zest, vinegar and chicken. Pour mixture into a 2 quart casserole dish.
Cover dish with aluminum foil. Bake in preheated oven for 1 hour to tenderize. Watch carefully as chicken begins to brown on bottom. Remove chicken from oven; allow to cool. Arrange chicken in oven rack.
When chicken is cool, scoop out skin, bones and juices, and place on rack of lid of casserole dish. Cover and chill overnight.
While still warm, melt butter in medium saucepan. Remove pan from oven; set aside. Sprinkle orange juice mixture over chicken, covering completely. Cook over low heat, stirring occasionally, for 1 hour. Remove pan from dish.
When chicken is cool enough to handle, remove skin from bones and juice. Place over warm water and stir in lemon zest, vinegar and chicken. Cover and cook 25 minutes.
Arrange chicken on ungreased cookie sheet in oven. Place chicken on cookie sheet and brush with orange juice mixture.
When chicken is cool enough to handle, remove skin off bones and juice. In a medium bowl, beat egg whites until stiff. Pour lemon juice mixture over chicken and sprinkle with pecans. Cover and refrigerate overnight.
When ready to serve, add egg whites and peanut butter mixture. Spoon chicken over cookie sheets and brush with remaining orange juice mixture.