I was feeling super inspired after watching some of my favourite cooking shows recently and I decided to get a bit “cheffy” with dinner, that and I’ve been brain storming on new recipes for using burger patties beyond the usual expected configurations. So I’ve seen a number of recipes for chicken wrapped in bacon but what about bacon wrapped in chicken, or more specifically bacon burger wrapped in chicken…
You will need:
1 pack bacon burgers
1/2 cup fresh herbs, I used thyme, rosemary, oreganum and basil
Juice of 1 lemon
3 cloves of garlic, chopped
Coconut oil or clarified butter
Salt and pepper
De-boning a chicken may sound really complicated but it’s really simple and logical and you just need a sharp knife. I started with a spatchcock chicken but you could use a whole chicken too and start by cutting it down the backbone and flattening it out. Once you have your spatchcocked bird in front of you it’s just a matter of gently easing the meat from the rib cage and breastbone, once the frame is free you will just have the thigh and leg bones to remove. I do this by easing them from the skin, being careful not to cut through the skin, and slicing down the bone, easing the bone out and then replacing the legs in the skin again.
With the chicken skin side down squeeze the lemon juice over the meat, brush with clarified butter or coconut oil and season with salt and pepper and sprinkle on the herbs and garlic. Press the 4 bacon burgers into a cylinder and place in the centre of the chicken. Fold the chicken around the bacon burger stuffing and secure with string. Coat the outside of the chicken with clarified butter and season, place in a roasting pan. I added potatoes wedges and whole mushrooms to my roasting pan, you could also add butternut or sweet potato.
I roasted the chicken at 200ºC for 1 hour.
Slice and serve with your choice of accompaniments.