fresh - Chicken, roasted whole, w/bacon
Source of Recipe
Lainey6605
Recipe Link: http://www.recipezaar.com/326383 The bacon helps to baste the chicken while it cooks.
Recipe can be adjusted to any size whole chicken.
fresh - Chicken, roasted whole, w/bacon
2 Tablespoons butter
1, 4 pound roasting chicken
salt, to taste
pepper, to taste
1 teaspoon dried thyme
2 carrots, cut in chunks
1 small onion, cut into 1/4's
paprika, to taste
8 slices bacon
2 cups beef broth
Heat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken.
Season with salt, pepper and thyme.
Place the carrot and onion pieces inside the cavity.
Tie the legs together and place breast side up in
a roasting pan.
Lay bacon strips across the top of the chicken, and
secure with toothpicks. Sprinkle with paprika.
Pour the beef broth into the roasting pan, around
the chicken and Not over the bacon.
Roast for 15 minutes, then reduce the heat to 350
degrees F (175 degrees C).
Baste with some of the broth and continue to roast
for 1 hour and 15 minutes, or until the internal
temperature is 180 degrees F (82 degrees C) when
taken in the thickest part of the thigh.
Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks.
Roast the chicken for 15 more minutes to brown the skin.
Transfer to a serving platter, and remove the ties.
Makes 6 servings.
You may eat the bacon, but it is best to discard the carrots.
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