Bacon Wrapped Whole Chicken with Maple Herb Butter

Apparently fat really doesn’t make us fat after all?? Sugar does? Says this guy.
He’s adopted a keto diet over the past year and most of his calories come from fat. And somehow he isn’t blowing up…
(This picture makes me so happy. Rhode Island in summer!)

I love to cook chicken because it’s economical and I really enjoy eating it. But Brenden doesn’t like it much. Something about it not being “fatty” enough?

Well the other day I had a whole chicken sitting in the fridge and I knew if I roasted it and served it up for dinner I would get some “thank you”s but not a lot of “wow this is good”s. And sometime a girl just needs a “WOW”.

So I decided to wrap it in bacon. The best part of the experience was the kid’s reaction.

They were pretty amazed at the process:

“I’m not going to taste that. That looks gross.”

“Are you putting those carrots in its bottom?”

“Is it dead??”

They touched everything and loved it. And somehow we managed to not contract a foodborne illness.




Next time I will use twice as much bacon. I didn’t realize it would shrink so much!

I used a recipe from The Cookie Writer for a delicious maple syrup herb butter. I poured 1/2 cup beef stock into the bottom of a baking dish. stuffed the bird with chopped carrots (I cooked them again outside of the bird before we ate them) and doused the bird with the herb butter before we wrapped it.

The butter recipe:

  • 1 tbsp.fresh rosemary, chopped (I used dry)
  • 1 tbsp. fresh thyme, chopped (I used dry)
  • 1/4 cup butter, room temperature
  • 1 tbsp. maple syrup
  • 1 garlic clove, minced
  • Salt and pepper

The kids loved to mix mix mix and spread spread spread.

Then we wrapped it with bacon and baked it at 375 for an hour and 10 minutes. I turned it to broil and cooked it another 5 minutes to get the bacon extra crispy.

To salvage all the delicious bacon fat/chicken drippings I made a delicious out of control gravy to go over all of it. Not like a bacon wrapped chicken doused in butter needs gravy. But why not, right?

The gravy was super easy and rich thanks to the bacon grease!



Butter, drippings, corn starch, salt and pepper. Stir stir stir. It thickened right up.

There’s nothing like gravy with bacon grease in it. Oh my.

And bonus, I used the chicken bones and leftover meat to make a delicious chicken soup later. It was really rich and different thanks to the bacon flavor. Bacon bacon bacon. Sorry, I’ll stop now.

XOXO!



One Response to Bacon Wrapped Whole Chicken with Maple Herb Butter

  1. Great post. I’m facing a couple of these problems.

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