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.
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.
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.
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