Serious Eats - seriouseats.com
Cook the Book: Brandied-Bacony Roast Chicken
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.
Win 'Nigella Express'
As is always the case with our Cook the Books, we're giving away a number of them this week. Enter to win Nigella Express »
Cook the Book: Brandied-Bacony Roast Chicken
About This Recipe
| Yield: | 4 |
Ingredients
- 1 chicken (about 2 1/2 to 3 pounds)
- 2 strips bacon
- 1/4 cup brandy
Procedures
-
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
Remove pan from heat, and place the bacon right into the bird's cavity. Place chicken in a roasting pan, breast side up.
-
3
Pour brandy into still-hot skillet with the bacon fat; let bubble for a minute, then pour mixture over chicken.
-
4
Roast 45 minutes, making sure the juices run clear between leg and body. Let rest 10 minutes before carving.
Comments