Roasted Chicken with Bacon

By akselden

Ingredients

• 2 chickens, each 4-4 1/2 lb
• Olive oil as needed
• Freshly ground pepper, to taste
• 12-16 bacon slices
• 2 Tbs. finely diced shallots
• 1 tsp. all purpose flour
• 1/2 cup white wine
• 2 tbs. chicken demi glace
• 1 cup chicken broth
• 1 tsp. minced fresh thyme
• 2 tbs. cold unsalted butter, cut into 2 pieces
• Champ for serving*

Preparation

Step 1

Preheat oven to 450°F. Blot chickens dry with paper towels. Rub back sides with oil; season on both sides with pepper. Place chickens, breast side up; tuck wings behind breasts. Drape bacon slices over breasts.

Place chickens, bacon side up, on rack in roasting pan. Roast until thigh registers 170°F, 1-1 1/4 hours; tent chickens with foil if bacon becomes too dark. Transfer to carving board; tent with foil.

Discard all about 2 tbs. fat from pan. Set pan over medium-high heat; warm reserved fat. Add shallot; cook 2 minutes. Add flour; cook 30 seconds. Add wine; whisk in demi glace and broth. Simmer 3-4 minutes. Off heat, whisk in thyme and butter. Carve chickens. Drizzle with some of sauce; pass remaining sauce alongside. Serve with champ. Serves 8.