How to make it

  • Preheat oven to 450 degrees. Blot chick dry with paper towels. Tub back sides with oil; season on both sides with pepper. Place chickens, breast side up; tuck wings behind breasts. Drape bacon slices over breasts.
  • Place chickens, bacon side up, on rack in roasting pan. Roast until thigh registers 170 degrees (approx. 1-1.25 hrs), tent chickens with foil if bacon becomes too dark. Transfer to carving board, tent with foil.
  • Discard all but 2 tsp fat from pan. Set pan over medium-high heat; warm reserved fat. Add shallots; cook 2 minutes. Add flour; cook 30 seconds. Add wine; whisk in demi-glace and broth. Simmer 3-4 minutes. Off heat, whisk in thyme and butter. Carve chickens. Drizzle with some of sauce; pass remaining sauce alongside. Serve with champagne.
  • **I've never used the demi-glace (sold by Williams-Sonoma), and use the jarred chick-broth paste in the broth aisle at the grocery store. I don't have racks for the inside of my 9X13 pan, so I make .5 in slices of onion, bunch them up single-layered on the bottom of the pan, and then place the chicken on top (so the chicken doesn't burn on the bottom). I use a little more white wine, and use every ounce of fat in the bottom of the pan, along with the sliced up onion that I used as a "rack" for the chicken. Again...very lib all the way!! :)

Reviews & Comments 4

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    " It was excellent "
    bakermanrooster ate it and said...
    This recipe sounds really good thanks for the post and high fives to you and that cute little Mini Pin.
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    " It was excellent "
    fizzle3nat ate it and said...
    Oh my goodness, does this sound delicious! This is a definite save and a must-try. Five forks for you! Thanks! - Natalie
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  • frankieanne 7 years ago
    This looks wonderful. Great idea about the onion rack and the demi glace substitution, too. Thank you.
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    " It was excellent "
    crabhappychick ate it and said...
    I really like your ingenuity in improvising a rack! This one is in my family's NEAR future!
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