Simple Roast Chicken

A whole chicken rubbed with butter and salt and roasted until golden. Dinner tonight, and the carcass for tomorrow.

A whole chicken is still one of the best-value meals there is. Roast it simply, eat the meat, and simmer the carcass in salted water the next day.

Recipe

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Servings

Heat the oven to 425°F. Pat the chicken dry inside and out.
Rub the butter all over the skin and season generously with salt, inside and out.
Roast breast side up in a pan for 70 to 85 minutes, until the juices run clear and the thickest part of the thigh reaches 165°F.
Rest 15 minutes before carving.

Tie the legs together with string for more even cooking.

Keeps 4 days in the fridge.

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