- 8
- 10 mins
- 70 mins
Ingredients
- 2 chickens (each 4-4 1/2 lbs)
- Olive oil as needed
- fresh pepper, to taste
- 12-16 bacon slices
- 2 tbs finely diced shallots
- 1 tsp all-purpose flour
- 1/2 cup white wine
- 2 tbs chicken demi-glace
- 1 cup chicken broth
- 1 tsp minced freshy thyme
- 2 tbs cold unsalted butter, cut into 2 pieces
Preparation
Step 1
Position a rack in the lower third of an oven and preheat oven to 450 degrees.
Blot the chickens dry with paper towels. rub the back sides with olive oil and season on both sides with pepper. Place the chicken, breast side up, and tuck the wings behind the breasts. Drape the bacon slices over the breast.
Place the chickens, bacon side up, on a rack in a roasting pan. Roast until an instant read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170 degrees. (1-1 1/4 hours).
Tent the chickens to a carving board, cover loosely with foil and let rest for 10 minutes.
Discard all but 2 tsp of the fat from the roasting pan. Set the pan over medium-high heat and warm the reserved fat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3-4 minutes. Remove the pan from the heat and whisk in the thyme and the butter.
Carve the chickens and arrange on a serving platter. Drizzle with some of the sauce and pass the remaining sauce alongside.