- 1 3- 4 lb. roasting chicken
- 1 ¼ teaspoons sea salt
- ½ lemon
- 1 tablespoon + 1 teaspoon solid duck fat or butter
- 2 sprigs of rosemary
- 2 sprigs thyme
- ¼ teaspoon cracked black pepper
- 6 medium yellow onions, sliced in large wedges
- I cup white vermouth (dry white wine is fine)
- 2 cups of seasoned croutons
Time: 2 hours
Yield: 4 SERVINGS
- The night before you plan to roast the chicken, pat it dry with paper towels.
- Sprinkle ¼ teaspoon of flaky sea salt in the cavity and 1 teaspoon over the skin.
- Put it on a plate, loosely covered. Set it on the bottom shelf of the fridge. This will guarantee crispy skin on your roast chicken.
- Preheat the oven to 375° F. Place the rack in the center of the oven.
- Take the chicken out of the fridge ½ hour before roasting.
- Rub the cavity with 1/2 of the lemon and leave it inside.
- Put a teaspoon-sized knob of duck fat inside along with the herbs. Truss the bird if you will. Rub it all over with the remaining duck fat.
- Sprinkle on the black pepper.
- Put the onions in a lightly oiled roasting pan. Salt them. Pour the vermouth over them.
- Lay the chicken on its side on top of the onions. Baste the side facing up and roast for ½ hour. Turn it on its other side, baste it and roast for ½ hour. Turn it breast side up and baste and roast for ½ hour more.
- Pull it from the oven when the thermometer inserted where the thigh meets the body reads 160°.
- Remove the chicken from the pan onto a cutting board. Let it rest for 10 minutes. Carve.
- Place the croutons and onions onto a serving platter.
- Stir the mustard into the jus. Pour some of the jus over the croutons.
- Place the chicken on top of the croutons and pass.
- Serve the remaining jus on the side.