[jyl]

Well, it was pretty good. I ended up brushing some honey on the breast for more browning, and finishing at 450F. The skin was medium-dark brown and crisp, the breast meat was moist, in fact it was literally dripping with juice. The sauce was not as tasty as the bacon-larded version but the breast was juicier.

The problem: the breast meat tasted like chicken white meat, meaning a bit bland. I need to figure out how to infuse more flavour into it.