Place whole frozen 5 lb chicken in a 2 gallon bag. Add one 8 oz Cutie's Tangerine Coconut Smoothie, 1 tsp tarragon leaf, 1 tsp kosher salt, and 6 cups of water. Tie bag up tight to allow full immersion of chicken and let defrost for 12-24 hours in fridge.
Preheat oven to 350 F.
Remove gizzards and neck and set aside for another dish. Spread 3 cups of rice evenly across bottom of large ridge-bottomed roaster with lid and add liquids from bag. Place chicken on top and zest one ugli fruit over chicken. Sprinkle with one packet of Tru Lemon, cover, and cook for 100 minutes.
I cooked the chicken upside down from the usual way, but this worked, as the flesh practically fell off the bones and was truly delicious in the end. It did need salting, as did the rice, but since I used little in the marinating that is to be expected. We had them with drinks: one part potato vodka to three parts mixed limeade and Bacardi fuzzy navel mix.