Preheat the kitchen stove to 180 degrees. Quickly rinse the chicken under cold running water and dab it inside and out with kitchen paper. Beat half of the softened butter until creamy and mix in the garlic and thyme. Brush the inside of the chicken with the seasoned butter. Tie the chicken with thread and brush the outside with the remaining soft butter.
Blanch the bacon cubes by boiling them in hot water for 5 minutes, then drain them on paper towels and pat dry. In a heavy, glazed, oval dish, big enough for the chicken, melt 1 tbsp. butter at a moderate temperature and brown the bacon cubes, stirring or shaking the dish, until they are crispy and golden. Later, remove them with a slotted spoon and place them on paper towels to drain. In the rendered fat left in the Reindl, brown the chicken on all sides. Later remove from the fire and pour off all the fat except for a thin film. Repeatedly pour in the chicken and the fried bacon cubes and set aside.
In a heavy frying pan with a diameter of 25 to 30 cm, melt the remaining 4 tablespoons of butter at a moderate temperature and fry the onions, carrots and potatoes in it for about 5 minutes, stirring frequently, until they are coated with butter and have taken on a light color. Then put the vegetables around the chicken. Season with salt and pepper, add the
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