(6 servings)

PREPARATION
One hour before roasting the chicken, salt it inside and out; rub a small amount of ground pepper.
Heat the cognac in a small saucepan and flambé.

When it has burned a little, pour it inside the chicken and place the peeled segments of grapefruit inside.

When roasting, turn the oven on for 10 minutes before. Tie the chicken and place a bacon strip on top (breast) and another underneath (back). Smear with the pork butter and place in the oven.

It will roast in a medium oven, 20 per pound. While roasting, spray with its juice every now and then and turn. At the middle of the process, add the sauce of the juice of the other grapefruit and continue spraying the chicken.

When roasted, remove the string and the bacon, carve the chicken and place it in the serving dish, with the grapefruit segments and 2 bunches of watercress clean and washed, garnishing the dish.

Note: you can replace the grapefruits for oranges. Follow the same procedure.

INGREDIENTS
1 whole chicken (3 lbs)
4 oranges or 2 grapefruits
2 oz of pork butter
2 thin slices of bacon   
2 tbsp. of cognac
Pepper
1 bunch of watercress
Salt