Dry Brine The Chicken

Sprinkle the Kosher salt all over the outside and inside of the chicken. 

Place the bird on a wire rack set over a rimmed baking sheet and allow it to rest in the refrigerator for at least 6 hours up to 12 hours.

Rinse the salt off of the chicken and pat it completely dry with paper towels.

Make the marinade.

Combine all of the marinade ingredients in a very large zip-top bag.

Add the chicken to the bag and rub the marinade all over the chicken, making sure to get the liquid into the cavity of the bird as well.

Place the chicken back into the refrigerator and allow it to marinate for 6-8 hours.

Make the dry rub by stirring all of the ingredients together in a medium bowl and set aside.

Remove the chicken from the marinade and reserve the marinade.

Dry rub the chicken.

Rub the dry rub all over the outside of the chicken, in the cavity, and under the skin on the breast.

Allow the rub to sit on the chicken for 30 minutes to 1 hour.

Meanwhile, pour the reserved marinade into a small saucepan over high heat, and bring the liquid to a full rolling boil. Allow it to boil for at least 6-7 minutes.

Remove the pot from the heat and stir in the chicken fat. Set aside to cool.

Roast the chicken.

Preheat the oven to 275 degrees.

Place the chicken breast side up in a roasting pan.

Roast the oven for 4 hours or until the chicken registers 180 degrees on a meat thermometer inserted into the thickest part of the breast.

Use the basting liquid to baste the chicken every half hour for the first three hours and then every 15 minutes for the last hour.

Remove the chicken from the oven. Lightly tent with aluminum foil and allow the bird to rest for 15 minutes before slicing.