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[trism]

@trism

Now, for the chicken: Normally I separate the skin from the meat with a spoon and insert softened butter with fresh chopped garlic and various herbs, but I was lazy this afternoon and substituted cut-up bacon strips for the compound butter instead.

I can’t report resounding success with this.

It wasn’t bad.

The fat from the bacon sort of cooked away and disappeared, leaving the meaty pieces behind. These were soft and tasted - ever so faintly - like ham.

The skin on the chicken did not get crisp like it normally does, and there was no discernible bacon flavor imparted to the meat on the chicken.

I would not do this again.