Bacon-and-Cornbread--Stuffed Spring Chicken with Meyer Lemon and Rosemary


4 ounces bacon (about 5 pieces), diced small
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 Spanish onion, diced small
2 shallots, minced
1/2 cup hot chicken stock
1 bunch chives (about 20), finely chopped
2 cups cornbread, diced small
Kosher or sea salt
3 spring chickens, 1-1-1/2 pounds each, divided
Freshly ground black pepper
6 6-by-6-inch pieces of caul fat
Rosemary--Meyer-Lemon Jus (see recipe below)



1. In a medium saucepan over medium heat, gently saute bacon until well browned. With a slotted spoon, remove and reserve bacon. Discard all but one tablespoon of bacon fat.

2. Add olive oil and butter and saute onion and shallots until tender. Add chicken stock and chives and heat through. Fold in cornbread and reserved bacon. Season with salt and set aside to cool.

3. Heat oven to 425°.

4. Split chickens in half along backbone. Leaving skin intact, remove rib cages, wings, and thigh bones; keep drum bones attached. Reserve removed bones for chicken stock.

5. Lay one half of the first chicken skin side down. Season the thigh cavity with salt and pepper. Stuff with cornbread mixture. Wrap breast around leg to create a tightly stuffed parcel. Place caul fat on top and tuck under. Repeat with remaining chicken halves.

6. Place chicken halves, bone up, in a roasting pan and cook in oven about 8 minutes. Lower temperature to 350° and cook about 15 minutes, or to an internal temperature of 160°. Remove from oven and let rest 3–5 minutes.

7. Place chicken halves on serving plates and drizzle Rosemary Meyer Lemon Jus over them.


Rosemary--Meyer-Lemon Jus


6 servings

Preparation Time

75 Minutes

Total Time

105 Minutes

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