1. Preparing the Chicken for Roasting

2. Oven Temperature Preheat the oven to 375 degrees. Note: After 40 minutes of cooking the oven temperature will be increased to 450 degrees. Note: The lower temperature (375 degrees) is used to cook and render some of the fat. The higher temperature (450 degrees) is used to crisp the skin.

3. Packing removed Remove all packaging from inside the chicken. Trim any excess fat and skin from the cavity of the chicken. Remove any other packing supplied with the chicken.

4. Rinsing the Chicken Rinse the chicken and allow to drain.

5. Dry the chicken Pat the chicken dry with paper towels. Note: It is important to dry the chicken thoroughly to prevent the meat from steaming.

6. Spread butter mixture under the skin. Rub from the outside. Using your fingers gently move them under the skin carefully release the skin covering the breast. Release the skin on either side of the breast bone to form two pockets. Using your fingers work the softened butter under the skin. Rub the outside of the skin to distribute the butter evenly.

7. Place chicken in pan. Lay the chicken in an oiled V-rack set inside a roasting pan.