Cook the Book: Brandied-Bacony Roast Chicken

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The first of this week's recipes from Nigella Express is for a bacon-infused roast chicken. Roast chicken is always pretty easy to make, and this one is no different, except that the little bit of extra work it requires--frying up some bacon--pays off in a big way. The bacon and brandy glaze help bronze the bird and add beautiful flavor without becoming a distraction.

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  • 1 chicken (about 2 1/2 to 3 pounds)
  • 2 strips bacon
  • 1/4 cup brandy


  1. 1.

    Heat the oven to 425°F. Meanwhile, in a small skillet over medium heat, cook the bacon until it's crisp and the pan is full of rendered bacon fat.

  2. 2.

    Remove pan from heat, and place the bacon right into the bird's cavity. Place chicken in a roasting pan, breast side up.

  3. 3.

    Pour brandy into still-hot skillet with the bacon fat; let bubble for a minute, then pour mixture over chicken.

  4. 4.

    Roast 45 minutes, making sure the juices run clear between leg and body. Let rest 10 minutes before carving.

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