5 cloves garlic, peeled
1/3 cup vegetable oil
4 slices bacon, minced
2 tablespoons minced white onion or shallots
3 teaspoons chopped thyme and/or rosemary
1 whole roasting chicken
1 lemon, cut into wedges
1 1/4 cups chicken broth
2 teaspoons balsamic vinegar
Heat oven to 450 degrees F.
In saucepan, cook garlic in oil for 10 minutes or until soft. Remove garlic, mash. Discard all but 2 tablespoons oil.
In skillet, cook bacon, shallots and 2 teaspoons herbs in 1 tablespoon oil for 4 minutes.
Let cool, then spread under skin of chicken.
In bowl, mix remaining herbs and oil, brush over chicken. Place chicken on rack set in roasting pan. Place lemons in cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temperature to 350 degrees F.
Roast for 1 hour 45 minutes or until thermometer reads 175 degrees F, basting with broth often. Transfer chicken to platter.
Pour pan drippings into glass measure. Skim and discard fat. Place pan over heat, add remaining broth and drippings. Cook for 2 minutes, stirring constantly
Add vinegar and garlic. Serve with chicken.
Yield: 6 servings
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