POULTRY, DUCK, GAME BIRDS
WHOLE CHICKEN ROASTER
-3.5 to 5lb whole chicken (remove the giblets from inside the chicken)
-1 lemon, cut in half
-1 head of garlic
-2-3 sprigs of fresh rosemary (or whatever fresh herb you have on hand)
-1/3 cup butter (or about 6 tablespoons), melted
-2 tsp RICHARD PEABODY PECK III SALTOPIA Sea Salt
Position a rack in the lower third of the oven and preheat oven to 425 degrees. Place the chicken on a cutting board surface, and pat dry using a paper towel. Season the inside of the chicken with ½ tsp of the sea salt. Next, place the lemon halves, garlic and fresh herb inside the chicken. Place the chicken (breast side up) into a deep cast iron skillet, or another large baking dish. Stir in the remaining 1.5 teaspoon of the sea salt to the melted butter, and using a pastry brush,
brush half the butter generously all over the chicken.
Remaining butter for later use.