How to Make the Perfect Whole Roasted Chicken with Schmaltz
American · Medium · 110 min · 4 servings
A whole chicken is dry-brined and then slow-roasted to collect the precious rendered schmaltz that drips from the bird throughout the long cooking process. The collected schmaltz is then used to baste the chicken continuously during a final high-heat blast that produces the most incredibly golden and crispy skin imaginable.
Why this recipe works
This Whole Roasted Chicken with Schmaltz recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 780 calories with 82g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 lbs whole chicken with skin on
- 3 tsp sea salt
- 1 tsp black pepper
- 0.5 lbs raw chicken fat trimmings from butcher
- 2 tbsp unsalted butter
- 4 slices thick-cut uncured bacon
Step by step instructions
Step 1: Dry Brine the Chicken
Pat the chicken completely dry inside and out with paper towels. Apply sea salt generously all over the outside skin and inside the cavity as well. Place the chicken uncovered on a wire rack in the refrigerator for a minimum of 12 hours and up to 48 hours to thoroughly dry out the skin.
Step 2: Render the Schmaltz
Place the raw chicken fat trimmings and bacon slices in a small saucepan over low heat. Cook slowly for 30 minutes until all the fat has fully rendered out and the solids become crispy. Strain the liquid schmaltz through a fine mesh sieve and set aside. Reserve the crispy chicken and bacon bits as a cook snack.
Step 3: Roast the Chicken
Preheat the oven to 325 degrees Fahrenheit. Place the brined chicken breast-side up on a wire rack in a roasting pan. Roast for 1 hour basting with the rendered schmaltz every 20 minutes. After 1 hour increase the oven temperature to 450 degrees and roast for a final 20 minutes until the skin is deeply golden.
Step 4: Rest and Carve
Remove the chicken from the oven and allow it to rest for 15 minutes on a cutting board before carving. The resting period is not optional as it allows the juices to redistribute so they do not all pour out when the bird is cut. Collect all pan drippings and pour them over the carved pieces before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken fat trimmings → duck fat or rendered lard
- whole chicken → whole guinea hen
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the overnight dry brine which is the single most important step for achieving genuinely crispy chicken skin
- Carving the chicken immediately out of the oven without resting which causes all the internal juices to pour out onto the cutting board
Nutrition facts
Per serving: 780 calories, 82g protein, 0g carbs, 52g fat, 0g fiber.
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