Reviewed: Nov. 15, 2008

We love this, but more butter is better. Also stuffed bird with onions, celery, and carrots and scattered some around the bird. Also tried it with both beef and chicken broth and the beef broth method is actually better!

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Nov. 15, 2008

This was really good. I did use chicken broth instead of beef cause that's all I had on hand. I may try beef broth next time though.

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Nov. 15, 2008

I always seem to cook dry chicken. This was FABULOUS! I didn't use as much bacon (2 strips) and used chicken broth. THIS IS A FOOL PROOF recipe! I swear!

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becca

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Reviewed: Nov. 12, 2008

The bacon kept the chicken very moist, but it had a definate bacon flavor. Which was fine with us, hubby loves bacon!

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Nov. 10, 2008

Very moist and delicious. The bacon was great mixed in with mashed potatoes. This one's a keeper.

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ldp

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Reviewed: Nov. 8, 2008

Very good recipe. The chicken was flavorful and vers moist. I did season to my liking some--I added garlic, onion, salt and placed an onion inside. Just a personal choice.

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LEVITICUS

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 5, 2008

SO delicious. Even my 2 year old loved it and my husband is always asking me to make it. So simple to make. I used chicken broth instead of beef and added some onion and garlic cloves along with the carrots. I will be making this again and again!

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Jillian Madson

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Reviewed: Nov. 2, 2008

My family loves this recipe. I adjusted it to suit the ingredients I had on hand. I used chicken broth instead of beef. I used breasts, drumsticks and thighs placed over cut up carrots and onions and adjusted the cooking time. I placed the roasted bacon in a mini chopper and used it to make a yummy gravy with the de-fatted broth after roasting (QUICK AND EASY WAY TO DEFAT THIS - pour drippings over a large bowl filled with ice - the fat will stick to the ice). It was FABULOUS over the chicken and the mashed potatoes I made with it. I'll make this recipe again and again. Thank you!

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DianeGNJ

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Reviewed: Oct. 31, 2008

This turned out good and I will make again for the weekend. We all enjoyed it!

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Shancooks

Cooking Level: Intermediate

Home Town: New Richmond, Wisconsin, USA

Living In: River Falls, Wisconsin, USA

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Reviewed: Oct. 25, 2008

This was phenomenal! I used 1 can of chicken broth and added water as I basted - Basil instead of thyme and put potatoes around the bird. The potatoes were fantastic! They had perfect flavor and the chicken was juicy and succulent! I'll be adding this to the weekly rotation for sure!

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Terissa

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Reviewed: Oct. 22, 2008

Oh my goodness! Where has this recipe been all my life? This is the best recipe for tender and juicy chicken I have ever run across. I stuffed the cavity with onion instead of carrots and I used my favorite Cavender's Greek seasoning on the bird. The meat was so tasty and juicy, especially the breast which tends to dry out. I made it for Sunday dinner and used the leftovers on Tuesday night for enchiladas. Delicious! I don't think I'll ever roast a chicken (or turkey!) without bacon again.

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Kim Meissner

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Palm Harbor, Florida, USA

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Reviewed: Oct. 21, 2008

Not really worth the time and effort for me. I stuffed the chicken with carrots, onion, lemon, and fresh garlic- otherwise followed the recipe as is. The bacon was OK. The chicken was tender and flavorful but it didn't WOW me. Probably won't make again. I've had rotisserie chicken from the store just as good!

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Bobbi

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

this turned out amazing! the bacon really does keep it moist and adds great flavor. made this for company one night and it definitely wowed them1

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jens

Cooking Level: Intermediate

Living In: Wausau, Wisconsin, USA

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Reviewed: Oct. 20, 2008

I was not thrilled with this one...I think buying a rotisseri chicken in the grocery store for $5.99 is better, less time consuming and easier...

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Oct. 20, 2008

Oh, Wow! This was so delicious! I stuck an onion in it. It was easy to make and very juicy!

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GRACEHHOPE

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Absolutely the best! I stuffed it with garlic, and some ready to toss carrots and onion(Good way to use leftover veggies!) Then I topped it with an applewood smoked bacon. it really gave the chicken great flavor. This bacon is always gone before the main course.

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JerBare

Cooking Level: Expert

Home Town: Fair Haven, Vermont, USA

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Reviewed: Oct. 19, 2008

I did this a little different... I had 6 chicken legs, which I arranged on a bed of carrots and potatoes. Added the broth and put the bacon over the top. It was SO good!

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 14, 2008

Not all that great. The meat really didn't have much flavor, its like it all got trapped in the skin. I will say that the bacon was phenomenal though!

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Oct. 14, 2008

I made this and I thought it was just OK. The BF doesn't care for Chix, but loved this because it was so moist, and would like to have this again. For all the trouble it took to prepare, I'd rather just throw the chix in the oven to roast the regular way (it still comes out moist that way too!)

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