I did the same thing when visiting family in Canada this year . I posted what i did here . ' s obviously a political sub , but there ' s no political talk in the comments from that link . One thing I ' ll add is I ' m not a fan of the scooping butter under the skin . I find once the skin is seperated from the muscle it tenda to pull back resulting in a drier bird then you would otherwise get . You ' ll notice I added anchovies under the bacon as well . I like the extra flavour they add and it ' s not a fishy taste that you might expect . I also added tomato to the bottom of the roaster to flavour the gravy . I love the flavour they add , as does my sister . While my mom hates it . Risky move for a family dinner try it with a 2 lbs chicken first . I also find the bacon method leaves the skin a pale yellow color . Not a great look if you serve the bird whole on the table . If your doing that I recommend giving the skin a rub with some smoked paprika and oil . Put it back in the oven for 15 min to crisp it up .