DIRECTIONS

Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, for 1-1/4 hours or until juices run clear. Remove chicken and keep warm. Skim off excess fat from pan juices. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir for 1 minute or until thickened. If desired, crumble bacon into gravy. Serve with chicken. Yield: 4-6 servings. Editor's Note: Using beef broth adds a deep rich flavor to the gravy.