Brandied-Bacony Chicken

  • 1 (1.1 to 1.35kg) chicken
  • 2 rashers (strips) streaky bacon
  • 60ml brandy
Heat oven to 220°C/gas mark 7.

In a small frying pan, cook the rasher bacon over medium heat until it's crisp and the pan full of gorgeous rasher bacony fat, about 4 minutes.

Take the pan off the heat, the rasher bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute.

Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear. Let rest 10 minutes before carving.

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