Brandied-Bacony Chicken

I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 (2 1/2 to 3-pound) chicken
  • 2 rashers (strips) streaky bacon
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Directions

Heat oven to 425 degrees F.

In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.

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  • on October 14, 2012

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    I cant beleive no one has commented on this recipie yet. This is wonderful chicken! So juicy and moist and most of all easy! I use a organic chicken and salt and pepper. Gone in a instent and great for last min guest just as ms lawson says!

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