Sunday, March 20, 2011

Cognac & Bacon Roasted Chicken

1 2 1/2- to 3-pound chicken
2 rashers (strips) streaky bacon
1/4 cup cognac or brandy

Preparing the chicken:
Preheat 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 cognac into the still hot frying pan and let bubble for a minute. Pour the cognac 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.

Serves 4


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