Bacon Wrapped Spring Chicken - Food Wishes 

On mobile it claims the page cannot be found.....by the way love the videos....done this one a few times and the while family loves it....chef John is my daughters hero and has gotten her into cooking every chance she gets.

Thank you Chef John! Best part of this video was your tip for not scorching oneself on a hot pan. I have forgotten SO many times. I've dropped more than a few meals on the the kitchen floor when moving my pan from the stove to a prep surface because I forgot the handle was hot.

Since theres gonna be less chance our filling comes out 😏

Singing like a virgin....

George Takei lol

"My bacon was long AND thick."

Had to come and check the comments to see if anyone else had heard that line the way I did. Because Michael Scott isn't here I'll say it for him. That's what she said!

Nicely done! 😁

Didnt have much to do that day I see...

hahahah

Khachapuri is just the translated spelling too! 😂

Yeah that made me laugh out loud for sure :-)

Is that a NEW FSS? It seems lighter in color.

Don't call it a comeback...I've been here for years...

I love that freakishly small spoon. I need one of those.

You must be new here..welcome!

Anne-droid Excellent tip, thanks!

I usually parboil bacon before I use it, save the water for another use. Like you, I find the bacon is better and sauce less greasy. I'm really sensitive to the taste of salt, that's why I came up with that method.

I do the same thing, and I also make the cut on top of the breast and go left and right to make the pocket, so the sides have no opening at all for the stuffing to ooze out.

Some viewers actually leave cooking related comments here? Thanks, finally! I truly appreciate comments like this. Will try the tricks.

I was just wondering if I could do that! Thanks!

vic b Lots of great tips for this video, thanks!

I was thinking the same thing! Also thought some fresh wilted baby spinach, cheese (not a fan of Feta, and I'd probably use whatever I had on hand - we love cheese!- but were I to shop for this recipe's ingredients anyway, I would probably look for Gouda, mild pepper jack, or even a soft cheese like brie or camembert.. oops, drooled a little. Sorry!... Back to the reply/comment.that was so rudely interrupted by myself and cheese, ) mmixed with diced ham and mushrooms (very small dice, of course, would be delish! Or instead of the diced ham, some cooked sausage crumbles (from a bulk package or one of those refrigerated rolls of raw sausage) would also be amazing! I'd likely seek out sweet Italian ground sausage, or just regular mild breakfast sausage, you know, the rolls in the refrigerated section at the market. I would also partially cook the bacon before rolling it on the stuffed chicken. Done enough to give it a head start and better chance of getting crispy in the oven (I love bacon but it HAS to be well done and crispy. Like just on the verge of burning. In fact, if it DOES burn, I will eat it anyway!) but not so much of a head start that the slices are not pliable enough to wrap the chicken breast. As I was typing ^^that, I realized that using a package of pre-cooked bacon from the grocery store would be PERFECT! Yes, they are precooked, but not to crispy perfection. They are still pliable and would crisp up wonderfully! Mmm now I want bacon... (Full disclosure: I pretty much always want bacon.) 😋

Yep, I thot about precooking the bacon too-1 minute in the microwave. I think I am going to make this for easter brunch.

Jeff Ward Another good tip, thank you!

That's what she said...sorry, I couldn't resist. 😯

Ikr, I have all these ingredients and will be cooking this up tonight!

Chef John has several, just go to his blog site and check it out.

that's hilarious

Oh Lord..

we can see your balls

ha ha!!!! love it

Lolol I was going to be an ass and ask what about "knock"? But this is better.

Wurst case scenario

You made my day ~ the best and wurst 👍🏼🥰

And his bacon is long and thick...

*shudders* :)

Joy aka beautynspice84 AMEN TO THAT 🙌🏼🙌🏼🙌🏼

Of course not; we mild perverts are everywhere, we even watch cooking videos.

No you weren't 😂😂 the double entendres were on point as usual.

😁

Mia C William Clements, How many Hail Marys would it cost me if I were to say no? And, if I were Catholic? 🤨📿🤔😲

😉

K and N together that way always make an N sound, that's a well known thing in English, but where else does K make an H sound?

Chokes OWNS americans with LOGIC and FACTS

@@josephineroe8424 It's not an H sound, it's called a "voiceless velar fricative /x/", and usually, the many languages that use it have a specific letter for it, but since it doesn,'t exist in English, they decided to represent it by putting a K followed by an H. So, in the end, you got to blame it on the english speakers lol

@@josephineroe8424 It is a well known thing that in English the digraph "kh" usually represent letters from other writing systems that don't have an equivalent in latin script and denote either fricative or plosive sounds which are not present in English. The Georgian language uses its own script and this is how it spells the word transliterated to English as "khachapuri": ხაჭაპური) So in this case "kh" does not stand for an h sound, it's a stands in for the georgian letter ხ - which represents a sound not present in the english language. The h sound is just the closest - and to Georgians least cringy - sound most native English speakers are able to produce - kind of like Germans who can't pronounce "th" say "ze" instead of "the".

@@YTLSF Exactly... for anyone interested, this en.wikipedia.org/wiki/Voiceless_velar_fricative is how you pronounce it. For anyone extra interested, "J" in spanish words is supposed to sound like that, not like "H". Yeah, you've been butchering "jalapeño" all these years.