I am sure this is hardly a new idea, but why not air it anyway?
So how do you do it?
You cut pieces of raw smoked bacon and slide a few, so that they will fit flat and comfortably (don't overload) under and within the perimeters of the chicken skin of the pieces or the whole bird, depending on what you are cooking.
For a chicken thigh or a breast, you only need one good size square or rectantular piece per chicken piece.
For a whole chicken, slide from the loose skin where the neck was removed, and slide a larger piece along each breast.
You could put a small sprig of rosemary under there too if so desired. Another variation would be to dredge the raw bacon in some herbs of your choice prior to larding. That would be a nice touch.
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