roast chicken

various dates

I used to have one of those nifty little table ovens with a rotisserie set-up. Problem was that only scrawny little chickens would fit in there and the motor had trouble turning anything over 3 lbs.  That thing died an unhappy death. I tossed it, since then no more rotisserie chicken.

A. oven-roasted chicken


As simple as I can make it.


This is what you need for 4+ servings:

  • 1 fryer chicken, 4-6 lbs.
  • olive oil
  • S&P, spices
Pic1: oven-roasted chicken


B. bacon-wrapped roast chicken


This was a young rooster that was raised in my backyard. Roosters get quarrelsome when they mature and start fighting for dominance. The ones that don't make the top tier can become pitiful creatures, chased by top-man and the hens alike, literally hen-pecked until they are nearly bald. I don't let it get that far and harvest them when they are still young enough to be roasted, before the big battles begin.

The cooking method is the same as above, but take into account that this is a rooster, leaner and longer-legged than a hen, even if he hasn't lost all his baby fat yet. He's smaller and might not need as long as that 6-lb. chicken. Use a meat thermometer periodically after 1 hr. to check doneness.

'They' say that bacon makes everything taste better. That certainly is true for a young rooster. After seasoning him, I wove him a jacket of bacon strips. Those were nicely crisp by the time he was ready for the table. I also snuck some halved tomatoes underneath that jacket, because I didn't want to cook any vegetables separately. He took care of it for me.


This is what you need for 4 servings:

  • 1 chicken, 4 lbs.
  • 1.5-2 lb. bacon strips
  • S&P, spice rub
  • 1 lb. plum tomatoes
  • cream cheese of your choice


Serving suggestion:

  • For a nice chicken salad, cut up the breast meat and some tomatoes.
  • Mix with cream cheese and tiny pieces of crisped bacon.
  • That is a very nice combination.



Pic2: wrapped, ready to go
Pic3: gone and done
Pic4: rooster leg
  • Preheat the oven at 450 ºF.
  • Rub the chicken with salt and your favorite spice mix.
  • Cut the breast away from the breastbone.
  • Fill the pocket with 1 tbsp. of cream cheese.
  • Core and quarter the remainder of the tomatoes.
    Fill up the body cavity. Arrange the rest around the chicken.
  • Weave the bacon over the chicken until all is covered. (Pic2)
  • Bake in oven, 10 min @ 450 º F to crisp the bacon, then reduce to 250 ºF and bake 60-90 min until internal temperature is 140 ºF for very juicy, 160 º for well-done.
  • Remove from oven (Pic3) Rest for 10 minutes.
  • Lift away the bacon. The bacon can be eaten, but its main purpose is to flavor the chicken.
  • Carve the chicken.
  • Serve and enjoy.