MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Finian's Butterflied Roast Chicken
 Categories: Five, Poultry, Herbs
      Yield: 3 servings
 
      5 lb Pastured chicken;
           - butterflied
      4 cl Garlic; minced
           Fresh thyme; minced
           Duck fat
           Salt & pepper
 
  Rinse chicken under cool water and pat dry.
  
  Place chicken on a cutting board breast side down, and
  remove the back bone with kitchen scissors or a sharp
  knife. Freeze back bone for future stock if desired.
  
  Turn chicken over and press down on chicken until you
  hear bones crack slightly so that the chicken lays flat.
  
  Melt 2 tablespoons duck fat and stir in minced garlic
  and thyme.
  
  Sprinkle in salt and pepper, and stir to combine.
  
  Carefully lift the skin of the chicken to create a space
  to stuff the duck fat and herbs.
  
  Rub duck fat mixture all over the chicken under the skin
  being sure to cover as much of the breasts and legs as
  possible.
  
  Flip chicken over and rub duck fat over the bone side,
  and then sprinkle with salt and pepper.
  
  Flipping the chicken back over, rub the breast side
  entirely with duck fat, and sprinkle with salt and
  pepper.
  
  Place on a baking sheet, breast side up, and bake at
  500┬░F/260┬░C for 30 minutes. After 30 minutes, turn heat
  down to 450┬░F/232┬░C and bake for a remaining 20-30
  minutes.
  
  NOTE: You may want to turn off your smoke alarm - UDD
  
  RECIPE FROM: https://www.primalpalate.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "That's It!  I'm telling Grandma!" (Neekha)
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)