Preheat the oven to 190ºC

With the help of a needle, inject the chicken everywhere with cognac. There will be cognac left over.

Season with garlic salt, thyme, oregano and pepper, do not forget the inside of the chicken.

Spread pork lard over the surface of the chicken, which will give it flavour and the necessary fat.

Shower with the rest of the cognac.

Add a little branch of rosemary to perfume and roast in the oven for approximately an hour and fifteen minutes.

After 40 minutes, add the dried fruits: prunes, dates and dried apricots (you can put some inside the chicken as well)

Cover with aluminum foil to keep the chicken and the fruits from burning.

After roasting for another 20 minutes, take off the aluminum foil and continue for another 15 or 20 minutes until the skin has browned.

If necessary, turn the grill on but, in this case, you have to take the fruits out to keep them from burning.

Once you take it out of the oven, take the chicken out and, over the stove burner, add a shot of glass of white wine to deglaze the pan.

Pour the juices into a pan and let it boil down to blend the sauce.

Present the chicken on a platter with the fruits and the sauce in a sauce boat.