Ingredients
1 teaspoon dried thyme or rosemary, crushed1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon paprika1 broiler/fryer chicken (3-1/2 to 4 pounds)3 bacon strips1 cup beef broth1/4 cup cold water1 tablespoon all-purpose flour
Preparation
Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
