Roast Chicken with Bacon

    Roast Chicken with Bacon

    (426)
    11saves
    2hours30min


    417 people made this

    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.

    Ingredients
    Serves: 6 

    • 40g butter
    • 1 (2 kg) whole chicken
    • 1 pinch salt and pepper, to taste
    • 1 teaspoon dried thyme
    • 2 carrots, cut in chunks
    • 1 pinch paprika, to taste
    • 8 rashers bacon
    • 2 cups (500ml) beef stock

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Preheat the oven to 220 degrees C.
    2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity and tie the legs together. Place the chicken, breast side up, in a baking tray. Lay bacon rashers across the top of the chicken and secure with toothpicks. Sprinkle with paprika. Pour the beef stock into the baking tray, do not pour over the bacon.
    3. Roast for 15 minutes in the preheated oven, then reduce the heat to 180 degrees C. Baste with some of the stock. Continue to roast for 1 hour and 15 minutes or until the juices run clear when a skewer is inserted in the thickest part of the thigh. Baste every 15 minutes with the stock.
    4. 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. You may eat the bacon, but it is best to discard the carrots.
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    Reviews and Ratings
    Global Ratings:
    (426)

    Reviews in English (426)

    by
    0

    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

    by
    304

    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)

    by
    228

    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)

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