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Chicken With Bacon

Chicken.delights's picture
Ingredients
  Whole frying chicken 3 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  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
  Bacon slices 4
  Cornstarch 2 Teaspoon
  Water 2 Teaspoon
  Hot cooked rice 1
  Salt To Taste
  Pepper To Taste
  Garlic powder To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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