Instructions: Cut a 1/4 inch thick horizontal slice off one long side of the watermelon and discard it. Cut off the top third of the watermelon horizontally. Core and seed both parts of the melon, making room for the chicken. Season the cavity with salt and freshly ground black pepper. Rub the skin of the chicken with the five spice powder.

Place the chicken in the larger portion of the melon and then place the other piece of melon on top, securing it with long skewers. Put a baking pan on the bottom rack of the oven to catch any juices. Bake the watermelon directly on the rack above for 2 hours at 400 degrees F. and then 2 1/2 hours at 300 degrees F.
Very carefully place the watermelon on a tray and present it to your guests. Return to the kitchen to remove the chicken from the watermelon and carve it. Remove the juices from the watermelon and reduce them in a skillet until thickened (whisking in some butter if desired).

Yield: 6 servings.

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