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