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Ingredients
- 1 lb salted butter, soft
- 3 clv garlic
- 1/4 c. assorted herbs, such as thyme, tarragon, parsley
- Â Â cracked black pepper
- Â Â For the Chicken
- 1 whl chicken
- 2 x shallot, minced
- 2 x rashers bacon, minced
- 1/2 Tbsp. butter
- 1 sprg thyme
- 1/2 c. breadcrumbs
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Make your garlic butter by crushing the garlic cloves into room temperature butter. Chop and add in the herbs and black pepper. Mix well.
- For the Chicken:Debone the chicken, removing the breasts from the carcass but leaving them on the bone with skin. Debone the thighs. Stuff the skin of the breasts with the garlic butter.
- In a heavy-bottomed frying pan heat the butter over a medium heat. Saute/fry the shallots in the butter. Add in the bacon, the thyme removed from its sprigs and the breadcrumbs. Saute/fry for a couple of min or possibly till the mix begins to brown.
- Stuff the de-boned thighs of chicken with the mix. Tie them up with kitchen string and wrap them in tin foil.
- In a roasting pan lined with tin foil, roast the breasts in the oven for 35 min and the thighs for between 35 and 45 min. Remove the breasts from the oven and allow them to rest in a hot place for 15 min while the thighs are finishing cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 4 servings | |
| Calories 1649 | |
| Calories from Fat 1348 | 82% |
| Total Fat 152.14g | 190% |
| Saturated Fat 79.93g | 320% |
| Trans Fat 0.0g | |
| Cholesterol 509mg | 170% |
| Sodium 1061mg | 44% |
| Potassium 654mg | 19% |
| Total Carbs 10.87g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.95g | 1% |
| Protein 60.45g | 97% |
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