Roast Chicken with Grapefruit

Prepare the Grapefruit: Working over a bowl to catch every precious drop, carefully segment the grapefruits into suprêmes, ensuring all peel, pith, and membranes are removed. Once finished, squeeze the remaining skins and membranes into the bowl to extract any lingering juice. (Prep time: 20 minutes)

Preheat the Oven: Set your oven to a precise 375 degrees F (190 degrees C). This ensures even cooking and beautiful browning.

Season the Chicken: In a small bowl, create your flavor base by combining the kosher salt and freshly ground black pepper. Gently loosen the skin from the chicken breast and thighs, creating pockets for the seasoning. Generously rub the salt mixture under the skin, inside the cavity, and over the skin. Nest half of the grapefruit suprêmes and a few parsley sprigs inside the chicken cavity. Transfer the chicken, breast side up, to a rack in a baking dish or a well-seasoned cast-iron skillet. (Prep time: 15 minutes)

Bacon and Oil: Tie the chicken legs together with kitchen twine to ensure even cooking. Fold the wing tips back and tuck them under the chicken for a neater presentation. Halve the bacon slices and artfully drape them over the breast in a herringbone pattern, overlapping as necessary. Drizzle the chicken with olive oil, ensuring all exposed skin is lightly coated for maximum crispness. (Prep time: 10 minutes)

Roast and Baste: Roast the chicken in the preheated oven for 40 minutes. Then, pour the reserved grapefruit juice over the chicken, basting it generously. Continue roasting for another 35 to 40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh and breast registers a safe 170°F. Tent the chicken with foil and allow it to rest for at least 15 minutes before carving. Discard the kitchen twine and remove the reserved grapefruit suprêmes from the cavity. (Cook time: 75-80 minutes + 15 minutes rest)

Prepare the Flambéed Sauce: In a small stainless-steel or copper skillet (avoid nonstick), warm the Cognac or brandy over medium heat for a few seconds, just until it begins to shimmer around the edges. Remove the skillet from the heat and carefully ignite the Cognac with a stick lighter or long match. Let the flames dance for 1 minute, allowing the alcohol to burn off and intensify the flavor. Add the roasted grapefruit suprêmes, chicken broth, and half-and-half to the skillet. Heat through, stirring gently. Season the sauce to taste with salt and pepper. (Prep time: 5 minutes)

Serve and Garnish: Present the beautifully roasted chicken on a platter, adorned with the remaining fresh grapefruit suprêmes (or extra grapefruit wedges if desired) and sprigs of fresh parsley. Spoon the warm, luscious sauce generously over the carved chicken. Serve immediately and enjoy the symphony of flavors! (Prep time: 5 minutes)