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Roast Philadelphia Chicken

Singe, cut the head and legs off, draw, wipe neatly and truss a tender two-and-a-half-pound roasting chicken. Lay it in a roasting pan; season with a teaspoon salt and half teaspoon white pepper; pour two tablespoons cold water into the pan. Glaze the chicken all over with a tablespoon melted butter, then place in a moderate oven to roast for forty-five minutes, taking care to baste it frequently with its own gravy, turning it over once in a while. Dress in a hot dish. Untruss, decorate the dish with watercress and serve.