Chicken with Bacon
|Whole frying chicken||3 1⁄2 Pound|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Thyme leaves||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Dry rosemary||1⁄2 Teaspoon|
|Hot cooked rice||1|
|Garlic powder||To Taste|
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Sprinkle body cavity lightly with salt, pepper, and garlic powder.
Truss chicken and bend wings akimbo; then place, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375° oven for 15 minutes.
Meanwhile, melt butter in a small pan over medium heat; stir in wine, parsley, thyme, sage, and rosemary.
Remove from heat.
Brush some of the wine mixture over chicken and roast for 15 more minutes, then baste again.
Turn chicken over and arrange bacon on top.
Continue to roast, basting often with wine mixture, until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (about 30 more minutes).
Transfer chicken to a platter; keep warm.
Skim and discard fat from pan drippings.
Stir together cornstarch and water, then add to drippings and cook over high heat, stirring, until bubbly and thickened.
Pass sauce at the table to spoon over chicken and rice.