Roasted Chickens with bacon

By ghinman

Ingredients

• 2 chickens, each 4-4 1/2 lbs.
• Olive oil as needed
• Freshly ground 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 fresh thyme
• 2 tbs. cold, unsalted butter cut into 2 pieces

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 degrees. Blot chicken dry with paper towels. Rub bac sides with oil; season on both sides with pepper. Placee chickens, breast side up; tuck wings behind breasts. Drap bacon slices over breasts.
Place chickens, bacon side up, on rack in roasting pan. Roast until thigh registers 170 degrees, 1-1 1/2 hours; 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 for 2 minutes. Add flour, cook 30 seconds. Add wine, whick in demi-glace and broth. Sinner 3-4 minutes. Off heat, whisk in thyme and butter. Carve chickens. Drizzle with some of sauce; pass the remaining sauce alongside. Serve with champ.