Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Roasted Chickens with Bacon

Share
avatar
Lobo
Moderator
Moderator

Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Roasted Chickens with Bacon

Post by Lobo on Sun 17 Jan 2016, 11:36 pm


Roasted Chickens with Bacon

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 75 minutes
Servings: 8
Slices of bacon are draped over the chickens as they roast, adding a salty savoriness to the meat. Watch the bacon carefully during roasting; if it becomes too dark, tent the birds with aluminum foil.






  • 186

Ingredients:


  • 2 chickens, each 4 to 4 1/2 lb.
  • Olive oil as needed
  • Freshly ground pepper, to taste
  • 12 to 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

Related Recipes


Directions:

Position a rack in the lower third of an oven and preheat to 450°F.

Blot the chickens dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place the chickens, breast side up, and tuck the wings behind the breasts. Drape the bacon slices over the breasts.

Place the chickens, bacon side up, on a rack in a roasting pan. Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours; tent the chickens with aluminum foil if the bacon becomes too dark. Transfer the chickens to a carving board, cover loosely with foil and let rest for 10 minutes.

Discard all but 2 tsp. of the fat from the roasting pan. Set the pan over medium-high heat and warm the reserved fat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.

Carve the chickens and arrange on a warmed platter. Drizzle with some of the sauce and pass the remaining sauce alongside. Serve with champ. Serves 8.
Williams-Sonoma Kitchen.

    Current date/time is Thu 23 Nov 2017, 6:58 am