I have a huge crush on Nigella Lawson. I think she's fabulous. I love her style, her accent, her attitude, and mostly, her food. I own several of her cookbooks and so far, everything I've tried has turned out really well. Nigella is my no-fail standby.
Roasting a chicken isn't particularly difficult, mind you. While it's hard to mess up completely, it can also be tricky to keep it from getting really dry. There is nothing worse than taking a huge bite of chicken and immediately getting cottonmouth. I hate that, as does Kenny. He was a little skeptical about trying a roasted chicken at first, but when I mentioned that it included bacon, he came on board.
You can't complain when it's this easy either.
1 whole roasting chicken (2-3 lbs)4 strips center cut bacon1/2 C brandy
Preheat oven to 425*. Clean and prepare chicken. Cook bacon in a skillet until crisp, reserving drippings. Remove bacon from pan and stuff into cavity of chicken. Place the bird in a roasting pan, breast side up. Pour the brandy into the still-hot skillet with the bacon fat and let bubble for a minute, then pour over the chicken. Roast for 45 minutes, or until juices in joints run clear. Let rest a few minutes, and then carve. from Nigella Lawson
Fantastic. Simple. Savory. It's easy and fast enough for a weeknight, and makes great leftovers for chicken salad or soup. Thanks, Nigella!