Bacon is a pain to cook on the stove! From not fitting well in a round pan, to splattering, to uneven cooking, it is no fun. It also takes forever! Throwing it in the oven keeps your stovetop clean, your hands save, the grease stains off your clothes, and your pieces even. It also gets it onto your family’s plates in record time!
It doesn’t get easier than this!
Preheat the oven to 400°. Arrange the bacon on a rimmed sheet pan in a single layer. I am using one pan for a half pound of bacon. Roast regular cut bacon for ten minutes and thick cut for up to 15, all depending on your crispiness preference. Check it about halfway through and turn the pan if it doesn’t seem to be cooking evenly.
Drain on paper towels and it is ready to eat or use in your recipe.
Save the fat for future flavor
Bacon fat is great for flavoring vegetables like kale, brussels sprouts, and celeriac. It is also good for frying eggs, making salad dressing, and more. So don’t throw it away. It will keep for quite a while refrigerated in a covered container.
All you need to do is set up a fine mesh strainer over your vessel of choice and pour the grease from your pan. I like to use a rubber spatula to get as much as I can but I was unable to capture myself in the act as I already had my hands full.
You’ll get a lovely little bowl of flavor. Let it cool then cover and refrigerate until you need it.
| Roasted bacon
10-15 minutes Ingredients ½ lb bacon
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Directions
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