The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 9, 2008
My family loved this chicken! I followed the recipe exactly as written, but next time I will stuff the cavity with onion and more seasonings.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 7, 2008
I really enjoyed this recipe, I thought it was strange to add the beef stock but I cant explain how good this came out. I also liked how easy it was too cook. The first time I made it tho I accidentally left it in for longer than recommended and it still was very juicy and flavorful.Thanks so Much
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 7, 2008
So good, so easy and so pretty! I took some of the other reviewers suggestions and also added a 1/2 chopped onion and a lime cut into wedges into the cavity. Very juicy. Used the beef broth which would have made a good gravy for mashed potatoes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 7, 2008
This was quite good. I added chopped onions and garlic cloves to the cavity of the chicken. I used mini carrots instead of chopped large ones. I also added white wine to the beef broth, and I basted every ten minutes. The chicken was quite juicy and I was quite happy with the flavour. I used the drippings in a gravy, and it was filled with oniony, bacony goodness. I WILL make this again!!!!!
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Cooking Level: Beginning

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 7, 2008
Overall, this was a good recipe. I took the others advice, and stuffed it with an onion, and used chicken broth instead of beef. The only thing I had trouble with, was the bacon became too crispy...pretty much burned. Next time, I'll use thick sliced bacon and remove it earlier if necessary.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2008
All I can say is wow!! I've had bacon wrapped filet, bacon wrapped shrimp and even bacon wrapped hot dogs(they were wonderful) but this one is awesome. The bacon imparts flavor and keeps the chickem moist. You gotta try it!!
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2008
What a delish chicken. I put a whole sliced sweet onion in the chicken along with the carrots and 3 whole cloves of garlic! Very moist! Will use this recipe again, with turkey!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2008
LOVE this recipe!!!!!!! So easy and so very tasty. The meat came out very moist. Cooking time was right on. Thanks for sharing :)
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Westminster, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2008
Bacon and anything=great meal! I've done a turkey wrapped in bacon and silly me never thought to try it with a chicken. This turned out great, very moist and tender. I rubbed the butter under the skin and only used half as much broth turned out Great! Will definately make this again and again!!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 4, 2008
So tasty! The chicken was nice and juicy too! Everyone loved it! THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 1, 2008
This was really good. Chicken was juicy. I used an oven bag instead of basting and it turned out great.
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Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA
Living In: Phelan, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 30, 2008
I had a 5 lb. chicken, which took 2 hours, 40 minutes. The beef broth made no sense to me, so used chicken broth. I stuffed it with onion and garlic, poked it a few times, then covered it with the bacon. That was one beautiful bird that came out of the oven! Very impressive, very moist, but I was just hoping for a little more flavor. I think next time I will add more seasonings, wrap it up tightly and let sit in the fridge overnight before baking it - maybe by "marinating" it, more flavor will burst through. Still, very very good and will certainly enjoy the leftovers!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 30, 2008
great taste and very moist chicken, a keeper, thank you
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 27, 2008
very good, especially the bacon!! would make again, but definitely tweak a little.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 26, 2008
this was fantastic my family really enjoy it.
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Cooking Level: Expert

Living In: Baskerville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 25, 2008
Excellent - family loved it!
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Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 25, 2008
this is a great way to make your thanksgiving turkey. i make it with the bacon on top . but i use thick bacon on my turkey. i stuff it with an apple cut in quarters and onion cut the same and a stock of celery . weather permitting i put it into a large foil pan put on a large cookie sheet and cook it on the grill . or you can also put into the oven. cook it by the chart on the turkey wrapper . oh i forgot to tell you to rub turkey with sage or poltry seasoning and put some inside the cavity. i make stuffing on the side ITS A WINNER
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 25, 2008
Great idea!!! I rubbed extra butter under the skin of the breast and stuffed garlic, preserved lemon and rosemary under the skin as well. Didn't use the carrots. The flavor was incredible and the breast meat was extremely juicy and flavorful. Will most definitely use this technique again many times!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 24, 2008
Delicious! The chicken was sooo juicy. My son loved the bacon and ate all 8 slices himself! i did add half an onion and 1 lime with the carrots. Will definately make this again.
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Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 24, 2008
I usually brine my chickens first (leave it sitting in salt water for 1-6 hours. Doing this recipe on top of it made the chicken actually seem a little undercooked because it was SO juicy! The temperature was right, supposedly it was fully cooked, but it was abnormally juicy. And the salt from the bacon added some nice flavour. I will try this again.
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