I visited the website Paleo Parents for their Bacon Chicken recipe. This is my own adapted version, with added fennel, extra garlic and spices. In my opinion, the fennel root adds to the complexity of flavors. Enjoy!
Ingredients:
1 4-6 lb. whole roasting chicken, free-range preferably
1 package of nitrate free, organic bacon (approx. 8-10 slices)
1/2 head each of green cabbage and fennel root, sliced (if no fennel, double cabbage)
1 onion, quartered
1 lemon, quartered
10 cloves garlic, minced
2 sprigs of rosemary
sea salt and cracked pepper
Preheat the oven to 350. Rinse the chicken and pat dry. Salt and pepper the outside and inside cavity generously. Stuff the chicken cavity with the onion, rosemary, lemon and garlic. Line the bottom of a large cast-iron skillet or dutch oven with the cabbage/fennel mixture. Now comes the fun part! Wrap the entire outside of the chicken with raw bacon slices, covering the bird until no skin is showing. Lay the wrapped chicken atop the cabbage. Bake uncovered for 90 minutes, stirring veggies occasionally. The veggies, left unseasoned, will soak up amazing flavor from the bacon alone. This will definitely be on your list of chicken recipe keepers!
