>>17385850This can be greatly improved. First, spatchcock your chicken. Save the spine for stock. Next separate the skin from the breasts, thighs, and legs by simply running your fingers under it and separating the membrane connecting them. Dry brine is optional at this point for crispier skin. Next mix 50/50 salted butter and bacon grease, throw in some rosemary, chopped thyme, poultry mix, marjoram, or any desired herbs. Rub the mixture under the skin and any season the bird with salt and pepper (pepper only if you dry brined). Cook at 450 for 45 minutes, let stand for 10, quarter, and serve.
