Roasted Chicken

Ingredients

• • 1  Whole chicken
• • 1 tsp Fresh Rosemery finely chopped
• • 1 tsp Fresh thyme finely chopped
• • 2 TBSP Kosher salt
• •   Ground Pepper
• • 3/4 Stick Unsalted butter
• •   Bacon fat (optional)

Method

•  1. Begin by spatchcocking the chicken. Using a pair of scissors, cut down both sides of the spine and remove it. Then snip the breast bone and flip it over. Tuck the wingtips underneath the breasts so they don’t burn.
•  2. (optinal dry brine)Place the bird breast side-up on a baking sheet covered in aluminum foil. Top with some sprigs of rosemary and thyme. Heavily and completely cover with kosher salt and 1 tsp of baking powder and refrigerate overnight. 
•  3. In a bowl combine butter, bacon fat, and finely chopped rosemary and thyme. Mix together. 
•  4. Use your fingers to create a space between the membrane and the skin. Rub the butter and spice mixture all over the skin beneath the membrane. 
•  5. he entire bird down on the outside with bacon fat and top with some fresh ground pepper and salt ( exclude the salt if chicken was dry brined). 
•  6. Roast at 450°F for about 45 minutes.
•  7. Remove from the oven and let sit for at least 10 minutes. Slice into breasts, thighs, and wings.

Prep Time min Cook Time 45 min Total Time 1 hour Total Yield 5