Ideally, you'd start this chicken the day before. Salting and leaving it uncovered in the fridge overnight will dry the skin out, and help make it extra crispy when cooked, but it is not necessary. It will still be delicious and crispy when cooked this way right away. Cooking the chicken vertically in a tube pan makes for incredibly juicy evenly cooked meat.
- 1 whole chicken
- 1 tablespoon unsalted butter, at room temperature
- kosher salt
- black pepper
- If starting the day before, remove chicken from the packaging, remove the neck and giblets, saving for another use, and pat the chicken...
- Get the full instructions at Food Fanatic