- Position a rack in the lower third of an oven and preheat to 450°F.
- Blot the chickens dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place the chickens, breast side up, and tuck the wings behind the breasts. Drape the bacon slices over the breasts.
- Place the chickens, bacon side up, on a rack in a roasting pan. Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours; tent the chickens with aluminum foil if the bacon becomes too dark. Transfer the chickens to a carving board, cover loosely with foil and let rest for 10 minutes.
- Discard all but 2 teaspoons of the fat from the roasting pan. Set the pan over medium-high heat and warm the reserved fat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.
- Carve the chickens and arrange on a warmed platter. Drizzle with some of the sauce and pass the remaining sauce alongside. Serve with champ.
- CHAMP: Pour the beer into the bottom pan of a steamer, place the steamer insert inside and cover the pan. Set over medium heat and bring the beer to a simmer. Add the potatoes to the insert, cover and steam until tender, about 25 minutes.
- Transfer the potatoes to a large bowl, add the green onions and mash with a handheld masher until the mixture is mostly smooth, with some small pieces unmashed. Add the 4 tablespoons butter, then gradually add the cream, beating constantly with a wooden spoon until the potatoes are creamy. Season with salt and pepper.
- Transfer the potatoes to a large serving bowl and make a well in the center. Pour the 6 tablespoons melted butter into the well and serve immediately.