Roast Chicken with Bacon & Chive Waffles

roast chicken bacon chive waffles thomas keller

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Juice and mouthwatering Brined Roast Chicken with Bacon & Chive Waffles, inspired by Thomas Keller. After you have tried brining your chicken, you won’t roast chicken any other way!


For the brine

For the Roast Chicken

For the Bacon & Chive Waffles

  • 200 g (1 1/3 cup) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt (optional)
  • 1 teaspoon caster sugar
  • 2 eggs
  • 100 g (1 stick) unsalted butter, melted and cooled
  • 300 ml (1 cup plus 3 tablespoons) full cream milk
  • 46 rashers of bacon
  • freshly chopped chives


To make the brine

  1. Combine all of the ingredients for the brine in a large pot and bring to the boil for about 1 minute until the salt has dissolved.
  2. Pour the contents into a large bowl (big enough to also take the chicken later) and set aside to cool completely. I tend to make this brine the night before making the roast chicken, and refrigerating the brine overnight.
  3. About 8 hours before you want to sit down to dinner, place the chicken in the brine, keeping it submerged with a plate if necessary.
  4. Refrigerate the chicken in the brine for 6 hours.
  5. After this time, remove the chicken from the brine, rinse it lightly, and pat it dry with some paper towels.
  6. Place the chicken on a roasting tray, preferably with a wire rack. Let the chicken sit at room temperature for about 30 minutes.

To make the Roast Chicken

  1. Preheat the oven to 200°C (390°F).
  2. Drizzle  some olive oil all over the chicken and sprinkle with some Maldon sea salt and freshly ground white pepper.
  3. Place half a lemon in the cavity of the chicken, together with a few sprigs of thyme.
  4. Roast the chicken for about 20 minutes per 500 g (1 lb), plus an extra 30 minutes. After this time, the chicken should be bronzed in colour and the juices run clear if you poke the thigh meat with a knife.
  5. Remove the chicken from the oven and place it on a serving dish. Sprinkle the chicken with some fresh thyme leaves. Let it rest for about 10 minutes before carving.

To make the Bacon and Chive Waffles

  1. Make sure the eggs and milk are at room temperature. If the eggs are fridge cold, place them in a bowl with some warm water for about 20 minutes.
  2. Fry the bacon with some oil in a large frying pan and drain on paper towels. When they have cooled a little, use your hands to crumble the bacon into a bowl.
  3. In a large mixing bowl, combine the flour, baking powder, salt and sugar.
  4. In a small bowl or jug, whisk together the eggs, milk and butter.
  5. Pour the wet ingredients into the dry and whisk together until you have a smooth batter.
  6. Stir in the crumbled bacon and add some chopped chives (as much or as little as you like). The batter will be quite thick at this stage.
  7. Heat the waffle machine.
  8. Pour some batter into the machine, making sure it covers most of the mould. Close the lid and cook according to the manufacturer’s instructions.
  9. Makes about 6 waffles if using a heart-shaped waffle machine.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.