Ingredients
- 1 (five to six-pound) roasting chicken
- Kosher salt
- Freshly ground pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic clove, decline in 1/2 crosswise
- two tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white-colored wine
- 1/2 cup chicken stock
Directions
Preheat the oven to 425 levels F.
Take away the chicken giblets. Rinse the chicken inside and outside. Remove any extra fat and leftover pinfeathers and pat the outdoors dry. Put the chicken inside a large roasting pan. Liberally pepper and salt within the chicken. Stuff the cavity using the thyme. reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and a pair of halves from the garlic clove. Brush the outdoors from the chicken using the butter and sprinkle again with pepper and salt. Tie the legs along with kitchen string and tuck the wing tips underneath the body from the chicken. Cut 2 from the lemons in quarters and scatter the quarters and remaining garlic clove round the chicken. Lay the bacon slices within the chicken to pay for.
Roast the chicken for one hour. Take away the bacon slices from the top chicken and hang aside. Continue roasting the chicken for the next 1/2 hour, or before the juices run obvious whenever you cut from a leg and leg. Remove to some platter and canopy with aluminum foil when you prepare the gravy .
Remove basically two tablespoons from the fat from the foot of the pan. Add some wine and chicken stock and produce it to some boil. Lessen the heat, and simmer for five minutes, or until reduced by half.
Slice the chicken on the platter. Garnish the chicken platter using the bacon slices, roasted garlic clove, reserved thyme and 1 lemon, sliced. Serve using the gravy.
2004, Ina Garten, All Legal rights Reserved