Want to improve a classic? Add bacon.
1 free-range chicken, about 4 pounds in weight
5 to 7 ounces stale white bread
1 large onion
4 tablespoons parsley
1 1/4 sticks butter
4 or 5 slices bacon
Preheat the oven to 475°F. Place all the ingredients apart from the chicken and bacon in a food processor and chop very finely.
Stuff the chicken with this mixture, place the bacon on top of the chicken, then put in the oven, immediately reducing the temperature to 400°F. Cook for about 1 1/4 hours. Cover the chicken with aluminum foil if the bacon begins to burn. It should remain crisp.
Serve with mashed potatoes, Brussels sprouts, and stuffing.
Beverage pairing:Faively Bourgogne Pinot Noir, France. Chicken can be paired equally well with red and white wines, but in this case red makes a nice contrast. However, the red must be light and with a little acidic pop, which is why this basic Pinot Noir from Burgundy is perfect. Make sure the wine is at about 65°F.
This recipe, while from a trusted source, may not have been tested by the CHOW food