How could this fail? With a bounty of apples, a huge hunk of locally cured bacon, and a nice chicken, I ran across a recipe that used all three in what looked like the perfect way. The chicken would be stuffed with apples and wrapped in pure porky delight. This meal appeared to be in the bag before I even turned on the oven.
But those apples didn't quite work the magic I had imagined. Instead of infusing the meat, the waterlogged fruit decided to steam the bird, seemingly draining more flavor out of the chicken than if it had just been roasted normally. What a shame. Luckily the bacon saved the day. The pork basted the skin in glorious fat for the duration of the roast, leaving it succulent and full flavored. Ah, the miracles of bacon.
Oh yes, and there really should be three slices of bacon on that bird. I just didn't have enough self control to wait and take a picture before I picked one guy off.
- 1 chicken
- 3 strips bacon
- 2 apples, skinned and shredded
- Salt and pepper
Preheat the oven to 475°F. While that warms up, season the inside of the chicken's cavity with salt and pepper. Stuff the shredded apple inside. Lay the bacon strips atop the breast area, trying to cover most of the white meat as possible.
Cook for about 10 to 15 minutes, or until the bacon fat has started to melt. Then drop the oven temperature to 375°F and cook for another 45 minutes to an hour or until done, basting occasionally.
3. Remove and let sit for 10 minutes or so. Meanwhile, munch on some of that bacon like I did.