- 1-whole chicken, spatchcocked
- 2 cup of dill pickle brine
- 1 package of ranch seasoning
- Duck Fat Spray or Butter, melted
- Steak Salt
1. Preheat oven to 450 degrees or prepare grill for indirect heat. Heat grill to 350-400 degrees.
2. Pat chicken dry with paper towel. Mix pickle brine with ranch seasoning packet. In a large bowl or zip lock add chicken and marinade. Allow to marinate overnight.
4. Remove chicken from marinade and pat dry. Generously spray chicken with Duck Fat or baste with butter. Season with steak salt.
5. Roast chicken until skin is crispy & internal temperature reaches 165 degrees. Allow to rest for 10 minutes before carving.
If using the grill, cook on indirect side of the grill, rotating every 20 minutes. Cook until internal temperature reaches 165 degrees. Remove from grill and allow to rest for 10 minutes before carving.