Ingredients:
- 2 chickens, each 4 to 4 1/2 lb. (if you do not find chickens this small, only do one chicken because they don’t fit in the pan together and cook evenly)
- Olive oil as needed
- Freshly ground pepper, to taste
- 12 to 16 bacon slices
Double or Quadruple this:
- 2 Tbs. finely diced shallots
- 2 gloves garlic, minced
- 1 tsp. all-purpose flour
- 1/2 cup white wine
- 2 Tbs. chicken demi-glace (or 1 tsp chicken base and 2 Tbsp water)
- 1 cup chicken broth
- 1 tsp. minced fresh thyme
- 2 Tbs. cold unsalted butter, cut into 2 pieces
- Mashed potatoes for serving
Directions:
Position a rack in the lower third of an oven and preheat to 450°F.
Blot the chickens dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place the chickens, breast side up, and tuck the wings behind the breasts. Drape the bacon slices over the breasts.
Place the chickens, bacon side up, on a rack in a roasting pan. Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours (definitely takes longer. We did two chickens that were just under 6 pounds and it took 3.5 hours); tent the chickens with aluminum foil if the bacon becomes too dark. Transfer the chickens to a carving board, cover loosely with foil and let rest for 10 minutes.
Discard all but 2 tsp. of the fat from the roasting pan. Set the pan over medium-high heat and warm the reserved fat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the garlic and flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.
Carve the chickens and arrange on a warmed platter. Drizzle with some of the sauce and pass the remaining sauce alongside. Serve with champ. Serves 8.