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1 whole chicken
2 leg quarters
2 heads of garlic, separated but not peeled
10 medium shallots, unpeeled
8-10 pieces favorite think-cut bacon
Freshly ground pepper
Remove chicken from wrapper and pat dry with paper towels. Brush all over with olive
oil and kosher salt. Place the chicken in the center of the French chicken roaster and
cover breast with strips of bacon. Set aside.
Meanwhile, put the garlic cloves and shallots in a bowl and drizzle with oil. Toss to coat.
Season with salt and pepper. Toss again to distribute the seasoning. Scatter the garlic
and shallots around the bottom of the chicken roaster. Place the pan on the center shelf
of the pre-heated oven or in the center of the cooking grate of an outdoor grill. Roast for
about 1 to 1 ½ hours or until the skin and the bacon is crisp and brown . An instant-read
meat thermometer should read 170˚F in the thickest part of the thigh-not touching the
boneand where juices should run clear.
Stir garlic and shallots occasionally to baste in the chicken and bacon juices and to
prevent burning. If the shallots and garlic are roasted before the chicken is done, remove
from the roasting pan and replace the chicken until it is done. If making gravy, remove
drippings from the pan and keep shallots and garlic warm until ready to serve.
When the chicken is done, remove and let sit for 10-15 minutes before carving.
Serves 4-6, depending on your appetite.
Recipe by Elizabeth Karmel