(6 servings)

PREPARATION
If you don't have an oven you can make the chickens in a "cocotte" (iron casserole) or even in a common casserole made of strong aluminum.

Prepare the chicken with the bacon and the salt, as if roasting in the oven. The butter is mixed with a couple of tbsp of oil, heat it and brown the chicken all around.

Once browned, cover the casserole and make the chicken counting 1/2 hour for every pound. When the chicken is done, uncover the casserole, increase the flame and let the chicken brown turning it every now and then.

Remove the string and bacon, carve and arrange in a dish.

Add 4 or 5 tbsp of hot water to the chicken juice and some lemon juice. Stir and serve the juice in a dish on the side

INGREDIENTS
1 large chicken (4.5 pounds)
3 thin slices of bacon
1 oz of pork butter, 1/2 lemon
Hot water
Salt