Spreading black garlic butter between the skin and meat of a whole chicken is one of the highest-return techniques in roasting. The butter melts into the meat as the bird cooks, keeping it impossibly juicy, while the skin crisps above it and the black garlic perfumes every bite with sweet, deep, roasted depth.
Serves 4
Active time: 15 minutes
Total: 1 hour 15 minutes
Ingredients
- 1 whole chicken, about 1.5–1.8kg, patted completely dry
- 4 tablespoons churn labs Black Garlic Cultured Butter, softened
- Fine salt
- 1 lemon, halved
- 4–5 sprigs fresh thyme or rosemary
Method
- Preheat oven to 220°C (425°F). Season chicken generously inside and out with fine salt.
- Gently loosen the skin over the breasts and thighs by sliding your fingers underneath. Spread the softened black garlic butter evenly between the skin and meat, pressing from outside to distribute.
- Stuff the cavity with lemon halves and herb sprigs. Tie legs together if desired.
- Place chicken breast-side up on a wire rack in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, until the thigh registers 74°C (165°F) and the skin is deeply golden and crisp.
- Rest for 15 minutes before carving. Spoon pan juices over each portion.
Notes
The butter under the skin is doing two jobs: flavoring the meat and creating a layer of fat that bastes from within. Do not skip this technique in favor of just rubbing butter on top.
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