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Roast Chicken with Grapefruit
Roast Chicken with Grapefruit
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Prep Time:
20 minutes
Total Time:
110 minutes
Delicious roast chicken with bacon, grapefruit, and flambeed sauce.
Ingredients:
  • 3 ruby red grapefruit
  • 1 tablespoon kosher salt
  • 1.5 teaspoons freshly ground black pepper
  • 1 (4 pound) whole chicken
  • fresh parsley sprigs
  • 3 slices thick-cut bacon
  • 1 tablespoon olive oil
  • 1 tablespoon Cognac or brandy
  • 2 tablespoons low-sodium chicken broth
  • 1 teaspoon half-and-half or cream
Instructions:
  • Section the grapefruits into suprêmes over a bowl to catch the juice, ensuring to remove all peel, pith, and membranes. Squeeze the remaining skin and membranes into the bowl to extract maximum juice.
  • Preheat your oven to 375°F (190°C) to create the perfect cooking environment.
  • Combine salt and pepper in a small bowl, then gently lift the chicken skin to generously season with the mixture. Stuff the chicken cavity with half of the suprêmes and some parsley sprigs before placing it on a rack in a baking dish or cast-iron skillet, breast side up.
  • Secure the legs with kitchen twine and fold the wing tips back, tucking them under the chicken. Arrange halved bacon slices in a herringbone pattern over the chicken breast, ensuring complete coverage. Lastly, drizzle with oil to coat any exposed skin.
  • Roast the chicken in the preheated oven for 40 minutes, then pour grapefruit juice over it. Continue roasting for 35 to 40 minutes until a thermometer reads 170°F in the thickest parts. Cover with foil, rest for at least 15 minutes, then remove and reserve suprêmes from the cavity, discarding the twine.
  • In a small stainless-steel or copper skillet, heat the cognac over medium heat until it shimmers at the edges, then remove from heat.
  • Gently flame with a stick lighter or long match. Allow to burn for 1 minute. Introduce roasted grapefruit suprêmes, broth, and half-and-half; warm up. Season with salt and pepper to your liking.
  • Present the chicken on a platter accompanied by the extra grapefruit wedges and parsley sprigs. Generously drizzle the warm sauce over the carved chicken.

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