Favorite baked chicken is wrapped with bacon after being dusted with salt, and granulated garlic. Fill the center with a flavorful brown-rice pilaf cooked in chicken broth (made from the giblets), mixed with diced onion, and garlic, rubbed Sage, Chopped celery, and black pepper. The bacon should completely encase the chicken, which is place in a roasting pan, on a rack above a bed of mushrooms and carrot chunks, and an inch of water. Place in the oven and bake at 375" F., until at meat thermometer placed in the thickest part of the breast reads 150' F. Remove the bacon from the bird and increase the oven temperature to 425'. Put the bird back into the oven for about ten minutes to crisp and brown the skin. Again check the meat temperature. When it reads 160' F. remove the bird and let it rest for ten minutes. Remove the bird from the pan and carve. Pour any meat drippings from the platter back into the roasting pan. Remove the mushrooms and bring the meat juices to a boil. Stir in a slurry of 3 tbs. cornstarch, mixed with 1/2 cup of water to make a gravy. Hit the gravy with an immersion blender to mix in the cooked carrot, or leave in chunks if you prefer. Add the mushrooms back into the gravy, or serve on the side.
2nd favorite baked chicken, follow above instructions, but without the bacon. Cook over a bed of potatoes, onions, or sweet potatoes. Or, make rice or noodles to put the gravy over.
Favorite Whole chicken recipe: Grill it over a divided bed of coals on a Webber Charcoal grill, with the lid on, and over a drip pan. Use the broth from the drip pan to make gravy, or au jus. Salt and pepper to taste.
I also enjoy a pineapple sweet and sour glaze on baked chicken; so very good with the flavors of brown sugar, garlic, ginger, soy sauce, and chicken broth, all ballanced with just enough vinegar to give it a bite. Who can say no to that!
Seeeeeeya; Goodweed of the North