4tablespoonslard (or duck fat or bacon fat, melted)
1
Place all of the oven racks in the lower portion of the oven. (The chicken stands tall and needs a lot of space above it.) Preheat the oven to 425°F.
2
Place a piece of aluminum foil over the hole of the Bundt pan, then place parchment paper over the foil so the food doesn’t touch the foil while roasting.
3
Pat the chicken dry and use your hands to rub the lard all over the outside. Season the inside and outside of the chicken well with the salt.
4
Place the chicken in the middle of the Bundt pan with the neck facing up. Roast in the oven for 45 minutes or until the chicken is cooked through and the juices run clear and internal temperature is 165 degrees F.
5
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. To reheat, place on a rimmed baking sheet in a preheated 375°F oven for 8 minutes or until warmed through.