Whole Roasted Chicken With Bacon Recipes

CHELSEA'S BACON ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls.
• Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern.
• Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• 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 roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• 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.

WHOLE ROASTED CHICKEN WITH BACON

Steps:

• Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BACON ROASTED CHICKEN WITH STUFFING

Steps:

• Preheat oven to 350'.
• Wash and prepare whole chicken, drain excess water off chicken.
• Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken.
• Place in a roasted pan and set aside.
• In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly.
• Add minced garlic and stir to combine.
• When onion has turn lightly brown add chicken broth and herb stuffing. Stir well.
• Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like)
• Turn into a bowl and stir in egg and evaporated milk.
• Add stuffing to the cavity of the whole chicken.
• Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done.
• After a hour cover with foil to reframe from over browning.
• The last 20 minutes uncover chicken and let brown alittle more.
• NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).

WHOLE ROASTED CHICKEN WITH BACON

Steps:

• Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.