Roasted Whole Chicken (Carnivore) - For the Carnivore Diet

Simple, crispy-skin roasted chicken using only salt and animal fat. Juicy meat, rich drippings, and zero plant ingredients.

This roasted whole chicken is pure carnivore comfort: a well-salted bird, brushed with animal fat, roasted hot for crackling skin and tender, juicy meat. The rendered pan drippings make a perfect, naturally rich sauce—no thickeners or plant ingredients needed.

For the best texture, salt the chicken ahead and let it air-dry in the fridge; the skin crisps beautifully and the meat seasons evenly. Start hot to set the skin, then finish at a moderate temperature so the breast stays moist while the legs become succulent. Basting once or twice with the chicken’s own fat keeps everything glossy and flavorful.

Serve carved pieces with warm drippings spooned over the top. Leftovers keep well for 3–4 days in the fridge; reheat gently in a skillet with a little tallow or butter to re-crisp the skin without drying the meat.

Ingredients

• 1 whole chicken (3.5–4.5 lb / 1.6–2 kg)
• 2 to 2 1/2 teaspoons fine salt, plus more to taste
• 2 tablespoons beef tallow or melted butter/ghee
• Optional: 4–6 slices bacon for the breast

Instructions

1. Pre-salt the chicken at least 1 hour and up to 24 hours ahead: Sprinkle salt evenly inside the cavity and all over the skin. For best results, refrigerate uncovered on a rack to air-dry.
2. When ready to cook, preheat the oven to 450°F (230°C). Set a rack over a rimmed sheet pan or use a roasting pan with a rack.
3. Pat the chicken very dry. Tuck wing tips behind the shoulders; tie the legs if desired for a neater shape.
4. Brush or rub the chicken all over with beef tallow or melted butter/ghee.
5. Place the chicken breast-side up on the rack and roast for 20 minutes at 450°F (230°C) to set and crisp the skin.
6. Reduce oven temperature to 375°F (190°C) and continue roasting, basting once or twice with the rendered fat, until the breast reaches 155–160°F (68–71°C) and the thighs reach 175–185°F (79–85°C), about 40–55 minutes more depending on size.
7. Optional: For extra richness, drape bacon over the breast for the final 30 minutes of roasting.
8. Transfer the chicken to a board and rest 10–15 minutes so juices redistribute. Pour pan drippings into a small bowl or measuring cup.
9. Carve the chicken and spoon warm drippings over each portion. Taste and add a pinch more salt if needed.

Time: Prep 10 minutes (plus optional 1–24 hour dry brine) | Cook 60–75 minutes | Rest 10–15 minutes Servings: