Apple Bacon Roasted Chicken

AppleBaconRoastChicken
The lazy summer days of eating out because the house is too hot to cook in have come to an end so I went looking for some interesting roasted chicken recipes to try out. This one from Recipezaar caught my eye as soon as I saw ‘bacon’. Bacon? Bacon!

Sadly, TheMan is not fond of sweetie meats dishes so I used the recipe more for inspiration rather than as a fast and true guide. Still, I recommend following the link because maple syrup, bacon encrusted roasted chicken sounds awesome.

INGREDIENTS
1 roaster chicken (4lbs-ish)
1 apple
1 lb bacon
2 potatoes
1 handful of baby carrots or 2 sliced carrots
2 onions
black pepper
Cayenne pepper
salt
1T oil

INSTRUCTIONS
Preheat oven to 375 degrees.

Lightly grease the bottom of a chicken roaster with oil just to keep the veggies from sticking. Slice the potatoes and onions into the bottom of the pan. Add the baby carrots/big carrots.

Wash the chicken and remove the giblets plus any excess fat. Salt and pepper the top, bottom and cavity of the chicken. Peel and quarter an apple and put it in the cavity. Place the chicken in the roaster, breast side up. Cover the top with the bacon. Cover the roasting pan and cook for 1.25 to 2 hours, depending on the size of the bird.

PRODUCTION NOTES
For oiling the pan, I went as light as I could because I knew I’d have bacon and bacon grease adding to the mix. However, I wanted a little something to keep the veggies from sticking until the bacon started doing its bacon grease thing.

The Recipezaar recipe said to take the roaster top off and broil for 10 minutes to crisp the skin and the bacon. My bacon was looking mighty done well before the bird was 10 minutes to cooked so I left the top on. I figured broiling might just burn my bacon with the way it was cooking already and I can live with an unbrowned skinned bird. If I had thicker bacon slices I might have tried the 10 minute crisp broil.

The chicken was FABULOUS! But we were at a loss as to how to deal with the bacon. Eat it as strips? With the veggies? On the chicken after we had carved ourselves off a serving? Eventually we discovered that if you cut the bacon into pieces and have them with bites of chicken the dish is even more divine. I think the maple glazing might have given the chicken a little more oomph in the maple/apple taste department but they have the same bacon conundrum I have. I might try skinning the chicken next time to see if the bacon flavor comes out stronger in the chicken meat.

The best part of the dish were the veggies. They were also by far the greasiest part of the dish. However, they tasted of bacon and apple and scrumptious. I regret nothing!


2008: JSFR: Kasugai Pineapple Gummy

2007: It’s cold and wet and nasty outside like a typical November morning might be except it’s currently October.

2006: Hey, do you know what totally makes a schwarma sammich? The pickle. Mmmm.

2005: I need a turkey baster and an ice pick. So! Much! Sinus! Pressure!

2004: I thought I might go rummaging through Joy to see if it might have a section on How To Drive A Zester. Joy is the BOMB for that sort of stuff.

2003: JSFR: Jelly Cake (brown)

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