12802 Makes 4 servings Wed Aug 06 07:57:41 -0700 2008 Tue Feb 03 06:40:29 -0800 2009 Licensed http://www.chow.com/recipes/12802 Tue, 03 Feb 2009 14:40:29 GMT Throughout the American South, whole chickens are “smothered” in every way imaginable for both ultimate moistness and flavor, but this spicy version from the Carolina and Georgia Lowcountry is without question one of the most distinctive and delicious. Local cooks might well use very salty, heavily smoked “country-style” bacon made from the same hogs raised for country hams, but since this pungent bacon is an acquired taste for some and difficult to find outside the region, probably your best bet is an artisanal fruitwood-smoked bacon or ordinary hickory-smoked one found in most supermarkets. Feel free to experiment with all types of bacon for this dish.

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Arrange half the bacon strips in the bottom of a large, heavy pot or kettle, arrange the lemon slices over the top, then cover with the remaining bacon strips. Add half the broth, layer the onion slices and carrot rounds over the top, then sprinkle the thyme, bay leaf, allspice, nutmeg, and salt and pepper over the top.

Position the whole chicken in the center of the pot, add the remaining broth, and bring to a boil. Reduce the heat to low, cover, and simmer till the chicken is tender, about 1 hour, basting it with the liquid every 15 minutes.

To serve, remove the twine and either disjoint the chicken or carve it into serving portions, topping each portion with solids and liquid from the pot. Serve immediately.

]]> http://www.chow.com James Villas 50 Main ½ pound streaky bacon slices, cut into 3-inch-long strips

]]> 10 fresh lemon slices, about ¼ inch thick

]]> 1 cup chicken broth

]]> 1 large onion, sliced

]]> 2 carrots, scraped and cut into ½-inch rounds

]]> ½ teaspoon dried thyme

]]> ½ teaspoon ground bay leaf

]]> ¼ teaspoon ground allspice

]]> Pinch of grated fresh nutmeg

]]> Salt and freshly ground black pepper to taste

]]> One 3½-pound chicken, trussed with kitchen twine

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