Bacon, my favorite of all the food groups. Cooking a package of bacon in a skillet is a thing of the past for me (unless I am just frying up a couple slices). You never end up with perfectly uniform, consistently crispy slices. No- you usually end up with half of the batch burnt, the other half raw and a kitchen filled with smoke. Here is the easiest way to make bacon in the oven. I make a batch for the week and just reheat the slices in the microwave when needed (a.k.a. at every meal and for every snack).
This method is inspired from Cooks Illustrated (my Bible)
What you will need…
1 Package of bacon (or how ever many slices you can squeeze on the baking pan). I like Pederson’s No Sugar Hickory Smoked Bacon, Paleo and Whole 30 approved.
Large baking sheet/cookie sheet/jelly roll pan (whatever you want to call it) just make sure it is one with sides so you don’t loose that glorious bacon fat to your oven.
Foil (optional but recommended for easier clean-up)
ADJUST oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices on baking sheet. Roast until fat begins to render 5-6 minuets; rotate pan front to back. Continue roasting until crisp and brown, 5-6 minutes for thin sliced bacon and 8-10 for thinker cuts. Transfer bacon to paper-towel lines plate using tongs.
LASTLY, pour the hot bacon fat into a small heat-proof bowl (one with a lid is preferable). Do this very carefully (and not with bare feet) by using an oven-mitt and carefully pouring the fat from one of the corners of the sheet into the dish so you don’t spill it everywhere.
This glorious bacon fat can be used for all of your cooking fat needs throughout the week, because why wouldn’t you want to cook with bacon fat?
TIP! Leave the foil on the sheet and make these delicious and easy Bacon Fat Roasted Brussels sprouts.