Author of The New Midwestern Table, Amy Thielen has discovered the ultimate secret to perfectly crackly skin and supremely juicy, rich roast chicken meat: pork. Faced with a glut of fatback, Theilen used it in place of butter to grease up the bird for roasting. The result: a beautifully bronzed presentation and flavor that's out of this world.
Note: For the ultimate in crispiness, allow overnight for drying out the chicken skin.
Featured in: 16 Things to Cook in 2016
- 1 (3 1/2–4-lb.) whole chicken
- 1 head garlic
- 1 small bunch thyme
- 3-4 oz. pork fatback, cut into 1/4-inch pieces, or 1/2 cup rendered fatback (lard), chilled
- 2 tbsp. olive oil
- 1⁄2 tsp. kosher salt, plus more
- 1⁄2 lemon
- Freshly ground black pepper