Today I decided to wrap my Sunday roaster in bacon, I don't know why I haven't tried this sooner. It was so moist and tasty, and the added flavor for the gravy was awesome. I don't like to eat the chicken skin so the crispy bacon was an added bonus!! What I did:
I made a veggie bed for the chicken to sit on I diced carrots, celery, onion, parsnips, and added one lemon sliced. Toss it all together with butter bits, olive oil, goya adobo, dry thyme & sage, old bay seasoning, a couple bay leaves, salt and pepper. Season the cavity of the chicken and put some of the veggie mixture inside, lay the bird on the veggie bed and season the skin place the bacon on top and roast. My bird was close to 8 lbs and it took 2 1/2 hours on 350.
To make the gravy:
Remove the bird from the roasting pan and set aside to rest then add 2 cans of chicken broth to the pan and scrape up all the brown bits, that's where all the flavor is. Strain the liquid into a sauce pan and smash up the veggies to get all the flavor out. Discard veggies and bring the broth to a boil. Thicken the gravy with an slurry, I used 2 tablespoons of flour to 1/2 cup of water but you can use corn starch also. Taste and re season it needed.
* I served it with mashed potatoes and green beans
** I plan on using the leftovers to make chicken pot pie adding some fresh veggies during the week