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metalmouth
05-18-2009, 07:53 AM
http://img526.imageshack.us/img526/2200/095031.jpg

The trick to getting a beautiful bird when roasting is to truss up the wings and then use a separate truss for the legs. Another wrap around the middle length wise assures a chicken that has the same shape when it comes out of the oven as when it goes in. I cut up a half of an onion and a couple stalks of celery, lightly season the cavity with poultry seasoning, salt and cracked pepper. For the outside of the bird I dust with poultry seasoning, chipotle pepper, and salt. A cup of chicken broth was added to the roasting pan before covering. Since I was making gravy for this bird I didn't give it any citrus. Lay the bacon on to cover the whole breast and legs, spray with olive oil and into the oven. The bird will completely absorb all the bacon flavor leaving the strips tasting like cardboard so discard before serving. Be sure to rest the bird for 15 minutes covered before cutting trussing.

To the roasting pan I added the rest of the box of broth. A cup of good Chardonnay, fresh chopped mushrooms and parsley, and shredded a chicken quarter that I previously bake and freeze for use in pan sauce gravies, some Kosher Salt and FGBP and brought to consistency with cornstarch.

The pan roast gravy was incredible!

http://img29.imageshack.us/img29/4674/095028.jpg

http://img206.imageshack.us/img206/7834/095029.jpg

http://img507.imageshack.us/img507/9769/095030.jpg

tc
05-18-2009, 09:00 AM
Don, looks tasty, I do pretty much the same thing, but I like to use the throw-away roasting pans, and do this on the barbeque. If I can get my hands on it, I like to use Panchetta, it makes it very easy to completly cover the bird and almost disappears during cooking. I use the same thing for turkey, chicken, quail, chucker, blue grouse, and cornish hens, it always gives you a juicy Bird, and great Gravy.
:P :P :P :P :P :P

Tom

żżż
05-18-2009, 10:27 AM
OK, here we go with bacon again! ::) :D

I like to tuck the bacon under the skin on the breasts. The smokiness and richness really gets into the meat. Plus I like to get the skin really crisp so direct contact with the hot air is critical.

Whatevery you decide to do, yum dude. Thanks for posting. I can always count on you guys to 'steer' my weekly menu!

Roasted chicken sounds divine! 8-)

MB_Kevin
05-18-2009, 08:44 PM
Looks Great MM! I like it wrapped in bacon. Cool recipe. I will have to try it sometime.

SOUTH_BAY_FISHER
05-20-2009, 08:56 AM
our broilers are about ready to go to the butcher so it looks like one is to be renamed bacon wraped. Yes we name our chickens after the dinners they will make.

Ben

tc
05-20-2009, 09:13 AM
our broilers are about ready to go to the butcher so it looks like one is to be renamed bacon wraped. *Yes we name our chickens after the dinners they will make. *

Ben

I like that, It kinda makes the meal personal.
:o :o :o :o :o :o

Tom

GutHookd
05-27-2009, 12:45 PM
That thing looks awesome. ::)

Capt.Ken
05-28-2009, 05:58 PM
When Ken smokes his turkeys he always covers them in bacon, then drizzles them in honey. YYYYUUUUUMMMMMMMMMMYYYYYYYY!!!! The bacon never lasts very long when them come out of the pigmaster (that;s our bbq and smoker ken made)
Mrs. Capt. Ken

ratss427
06-01-2009, 08:36 PM
awesome looking chicken MM!....Everything is better wrapped in bacon! :D