Clean the chicken and truss as for roasting. Then dredge inside and out with salt and pepper. Cut the bacon into very thin strips, about the width of a match, and cover the bottom of the stewpan. Lay over this the carrots and onions, sliced fine, and put another layer of salt meat in delicate strips. Put the Chickens in this and cover well and set inside of a hot oven. After twenty minutes add the boiling broth or water and the bunch of sweet herbs. Let the Chickens cook for two hours, turning them at the end of one hour and basting occasionally. Put the Chicken in a hot dish, boil the gravy down to a half quart, skim off all the grease and pass through a sieve and pour over the Chicken and serve.