Both rabbit and joints of chicken are excellent cooked this way for serving hot or cold at a picnic, or the parcels may be prepared ahead and cooked over a barbecue.
Rinse the rabbit in cold water and then dry well on kitchen paper (for chicken remove the skin).
Make a series of parallel cuts across the meat and slip into them the small pieces of bacon and garlic rolled in some salt and pepper and the finely chopped herbs.
Place each piece of meat on a square of lightly oiled foil and dribble
Place the parcels on a baking sheet or dish and cook in a moderate oven (Mark 4, 180°C, 350°F) for 30–40 minutes until tender. For cooking over a barbecue or outdoor fire use either heavy-duty foil or a double layer.
© 1987 Geraldene Holt. All rights reserved.