Bacon makes everything better and this roast chicken is no exception, the bacon acts as a continual source of tasty fat to moisten and flavour the chicken as it roasts.
Didn't have enough beef stock so I used half stock and half red wine. Also I stuffed the chicken with stuffing and served with steamed carrots and roasted potatoes. So moist and tender-not for dieters - 23 Apr 2010
This was wonderful. Instead of beef broth I used 1 cup chicken broth, and a little less than a cup of orange juice with about a quarter cup of balsamic vinegar. I stuffed the cavity with onion rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure. - 07 Feb 2007 (Review from Allrecipes USA and Canada)
This recipe ROCKS! THis is how my Mom makes it! It's true about the bacon basting the chicken. I haven't tried the beef broth part of it, I don't use that...but the bacon REALLY WORKS! I stuff mine with whatever i can find heading south in the fridge. Lemons, limes, carrots, apples, pinapple, parsley, onion, oranges...any combo will do as long as you stuff it! Thanks for the recipe, Rio...nice to see the tradition LIVE ON! - 28 Jun 2005 (Review from Allrecipes USA and Canada)