Whole Roasted Chicken with Schmaltz
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.
A perfectly roasted whole chicken basted in its own rendered schmaltz for the crispiest skin possible.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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