Preheat the oven to 190°C, Gas 5. Untruss the chicken, pull away pads of fat inside the bird then pull up the neck flap of skin. Work your fingertips inside the skin and separate it from the breast meat so you have two pockets.
Cut the Camembert until 8 slices, discarding the end rind pieces. Then slide four slices each into each breast pocket and press on the outside skin to mould.
Place the bird in a roasting pan and tie the legs together. Strip the thyme leaves off the sprigs and scatter over the skin then cover with the bacon rashers and ground pepper.
Roast for 55-60 minutes. About 25 minutes into cooking, remove the bacon, which should have crisped and set aside.
When the bird is cooked, remove from the heat and stand for at least 15 minutes. This helps the flesh firm and absorbs the cheese flavoured juices.
Lift the chicken onto a warmed serving dish. Put the roasting pan onto the hob and bring to the boil. Add the wine and stir scraping up the cheesy juices. Season lightly and bubble for 5 minutes then strain into a small jug, adding any other juices that s.
1 x 125g French goats Camembert cheese 1 medium large chicken about 2kg weight 6 rashers smoked streaky bacon 2 sprigs fresh thyme 1 small glass dry white wine Sea salt and freshly ground black pepper
Slip slices of French goats Camembert inside the breasts of chicken then roast with strips of smoked bacon and thyme for a delicious special lunch or dinner. The juices can be used as the basis for a quick and easy gravy Serve in the French way with some.
