The name might sound a little silly, but don’t let it fool you: this is undeniably one of the easiest, best-tasting roast chickens you will ever have.
Yield 4 servings
1 chicken, 3-4 lb (approximately)
Garlic powder (optional)
2 tablespoons of melted/liquid fat (I prefer ghee or butter)
1 hour before you want to put the chicken in the oven (so approximately 2 hours before you want to eat), take out your chicken. Pour a bunch of salt into a small dish and set aside while you cut out the backbone.
Flip the chicken over so its backbone (NOT its breast) is facing up. Using a pair of sharp kitchen sheers (much easier than knives), cut down either side of the backbone to remove it. It won’t be perfect, and that’s OK!
Now, using a small knife, cut down towards the top of the breastbone in the center, then gently fold the chicken back on itself so it lies flat.
Remember that dish of salt you set out? It’s time to use it. Rub it evenly underneath the chicken, on top of its skin, and underneath its skin, and use A LOT. The salt will tenderize the meat and make it much more flavorful, so don’t be afraid, and don’t skimp!
Let the chicken sit out for another 45 minutes while you preheat the oven to 425 degrees and line a rimmed baking sheet with tinfoil. Put a wire rack atop it and grease it well with your choice of fat.
Transfer the chicken to a wire rack and, if you’d like, sprinkle it heavily with paprika and garlic powder. (I usually use them, but skipped it this time because my dad is avoiding both garlic and nightshades because of stomach issues. This bird was pretty plain.) With a brush, spread your chosen fat all over the top of the bird, making sure to get into all of the nooks and crannies.
Bake in the oven until the breast meat registers 160 degrees and the thigh meat registers 175 degrees, about 45 minutes to 1 hour, depending on the size of your bird.
Let the chicken cool for at least five minutes before slicing and eating.