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Ingredients
- Directions:
- 1 teaspoon dried thyme or rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3 bacon strips
- 1 cup beef broth
- 1/4 cup cold water
- 1 tablespoon all-purpose flour
- ● Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity.
- ● Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken.
- ● Bake, uncovered, at 450 degrees for 15 minutes.
- ● Add broth to pan; baste chicken with broth. Reduce heat to 350 degrees. Bake, basting several times, for 1-1/4 hours or until juices run clear.
- ● Remove chicken and keep warm. Skim off excess fat from pan juices.
- ● Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened.
- ● If desired, crumble bacon into gravy. Serve with chicken.
- ● Editor's Note: Using beef broth adds a deep rich flavor to the gravy.
Preparation
Step 1
360 calories/14 oz. serving