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Whole Roasted Chicken
A whole chicken roasted in tallow until the skin is golden and crispy — pure carnivore simplicity. Patting the skin completely dry before it goes anywhere near the oven is the single biggest factor in getting it properly crisp.
Ingredients
Instructions
Remove chicken from fridge 1 hour before cooking.
Pat completely dry inside and out.
Rub butter under the skin and tallow over the skin.
Season generously with salt and pepper.
Roast at 220C for 20 minutes until browning.
Reduce to 180C and roast 45 more minutes.
Rest 15 minutes before carving.
Serve with all rendered pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
