Bacon weave chicken/turkey (baking, potatoes, best, cooking)

[momtothree]

I did a bacon weave chicken last night. And I even put some bacon under the skin above the breast as well.


Chicken itself was delicious and the bacon was crispy goodness. But the skin, not so much. For me personally I was fine with it as I don't eat the skin anyhow. But hubby and kid were missing the crispy skin. Any tips on how to keep both the skin AND bacon crispy? The bacon did a wonderful job of "basting" the chicken and flavoring it so it wouldn't make sense to roast the chicken first and then add the bacon and possibly overcooking the chicken.


Any other ideas?

[IslandCityGirl]

I would have the same complaint about soggy skin. It kind of is what it is... If you cover the skin, then the skin won't get crispy. How about, instead of covering the chicken with bacon strips, you baste the chicken in rendered bacon fat? Or put some under the skin before cooking? You'll get the bacon flavor and juiciness without messing up the chicken skin if you go one of those routes. Use the actual bacon in the meal separately, on top of potatoes or in a yummy salad or something. Then you've got the best of all worlds.

[Cliffie]

Do what I did when I slow-cooked the Thanksgiving duck. I popped it under the broiler for a few minutes so the skin was already crispy and browned when it went in the crockpot. I have no idea what a bacon-weave poultry recipe is but you may prefer to do it either before the bacon goes on (I gather that's what you do) or broil the finished product at the end of baking instead of the beginning. Either method should work.