_column_text title=”Method of Preparation”]

1. Preheat oven to 450 degrees F. Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels.
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2. Generously season, inside and out, with coarse salt and freshly ground black pepper. Truss chicken with
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   butcher’s string. Rub softened duck fat over the skin. Place on a rack in heavy roasting pan. Roast for about 1 hour, or until chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F.

3. Remove chicken from the oven and allow to rest on a cutting board for about 10 minutes.