Roast Chicken With Bacon and Sage

Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Roast Chicken With Bacon and Sage

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      mos

      Roast Chicken With Bacon and Sage
      1 roasting chicken, about 5 1/2 pounds
      4 slices bacon
      fresh sage, about 6 to 8 large leaves, or about 1 to 2 tsp of fresh thyme leaves
      dash pepper
      1 clove garlic, coarsely chopped
      salt and pepper
      1 apple, cored and cut in wedges, or an orange cut into chunks
      sprigs of thyme, sage leaves, rosemary leaves, etc., optional
      Heat oven to 450°. Wash chicken and pat dry. Set the chicken on a rack in a roasting pan. If you don’t have a rack, set the chicken on a few ribs of celery.
      In a food processor or chopper, process the bacon, sage or thyme, pepper, and garlic until finely minced or pasty in consistency. Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the minced bacon mixture under the skin, pressing and working it towards the back and towards the legs so it is evenly over the meat.
      Put any excess minced bacon mixture in the cavity of the chicken, along with apple or orange chunks and sprigs or leaves of fresh herbs, if desired. Sprinkle the chicken lightly with salt and pepper.
      Roast the chicken for 10 minutes at 450°. Reduce heat to 350° and roast for about 17 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before carving. Serves 4 to 6.
      sewing smilie

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Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Roast Chicken With Bacon and Sage