Roast Chicken

Roast Chicken
Photo by Hirsheimer & Hamilton


  • 1 whole 4-pound chicken
  • 1 tablespoon kosher salt
  • ¼ cup unsalted butter

Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days. Arrange a rack in upper third of oven; preheat to 500°F. Set a wire rack in a large...

View full recipe at Epicurious


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