TVWBB Hall of Fame
I rendured bacon to get the fat, removed the lardons, added a half diced onion and sautéed until translucent, added a bit of garlic and mushrooms. After the mushrooms cooked a bit added a fist full of spinach poured a little water to get get the steam started, returned the bacon bits to the pan added a few bread crumbs, and covered it. Meanwhile, I deboned a chicken add a bit of butter and seasoned with SPOG. I allowed the spinach, mushroom, bacon, onion mixture cool then topped the chicken with it. I trussed the chicken and then smoke/roasted it over live coals on the WSM (no water pan). I then made a velouté with herb de provence in the same pan I used for the bacon/mushroom/spinach mixture. Served along side a simply rice dish and a Pub Ale. Not bad for a $5 chicken. Cheers!