Bacon over chicken

[Cheese Mechanic]

Dear all,
Later I shall be cooking a whole chicken using Greg Wallaces's 40 garlic and lemon recipe. (with an addition or 2 )

I was thinking of draping a couple of rashers of bacon over the bird.

So, do I put the bacon on for the full cook time, or do I let the chicken skin start to crisp up,(after say 30 mins) and then put the bacon on?

Full cook time for the bird is 80 mins @ Mk5

Any comments?

[Matt80M]

Cheese Mechanic said:

Dear all,
Later I shall be cooking a whole chicken using Greg Wallaces's 40 garlic and lemon recipe. (with an addition or 2 )

I was thinking of draping a couple of rashers of bacon over the bird.

So, do I put the bacon on for the full cook time, or do I let the chicken skin start to crisp up,(after say 30 mins) and then put the bacon on?

Full cook time for the bird is 80 mins @ Mk5

Any comments?

My father in law did a roast chicken last time I was over in Ireland. He seperated the skin from the breast and pushed a few thinkly sliced steaky rashers in between - I thought it was odd when he was doing it, but it worked amazingly well - all the fat rendered down, the meaty part of the bacon was flaky and tender, and it imparted a lovely smokey flavour into the breast meat. I do it all the time now when rosting chicken.

[Cheese Mechanic]

Thanks Matt, I hadn't thought of tucking it under the skin....I think I'll give that a whirl.

Cheers

[Shaw Tarse]

Adds that to my "I'll try that" list.

[Mr Dave]

I dont think its a good idea, yeah bacon and chicken usually goes very well but I dont think it will add anything to the dish. Actually think it will detract from it. Could be too many things going on.

Its a great recipe though and I think I should make it again soon.

[Mobile Chicane]

Adding bacon = 'too many things going on'.

I mash seasoned butter with crushed garlic, chopped herbs - thyme, tarragon, parsley etc - and stuff that under the skin on the breast.

Work your fingers under the 'flap' of skin between the wings until you can access the entire length of the breast to stuff butter under the skin.

Give it a 20 minute sizzle at 200C, in a roasting tin. Chuck in a wineglass of white wine, turn down the heat to 160C and roast until done.

Serve with salad, crusty baguette and the juices from the pan.

[redtwin]

Put bacon on from the start then remove for last 30 mins to allow skin to brown/crisp up.