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1
Preferably a day or two before roasting, rinse the chicken and pat dry with paper towels.
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2
Remove and discard any large chunks of fat.
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3
Reserve the giblets and neck for some other purpose.
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4
Liberally season the chicken with about 1 tablespoon coarse sea salt.
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5
Place the chicken on a cake rack or V-rack over paper towels and refrigerate, uncovered, for up to 2 days.
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6
About 2 hours before you plan to serve, take the chicken on the rack from the refrigerator.
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7
Make a bed of kosher salt in a shallow conventional roasting pan.
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8
Set a lightly oiled cake rack on top and place in the oven.
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9
Set the temperature at 500F.
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10
Slip your fingers under the skin of the thighs and breasts and gently separate from the meat to create an air pocket without tearing the skin.
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11
Combine 1/2 teaspoon sea salt with the pepper and duck fat.
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12
Insert this mixture into the pockets under the skin of the chicken breast and rub into the flesh.
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13
Let the chicken come to room temperature.
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14
Meanwhile, prepare the stuffing.
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15
Tear the bread into small pieces; mix with the chopped garlic.
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16
Slip the garlic and bread into the cavity of the chicken.
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17
Sew up the opening, but do not tie the legs together.
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18
Gently press down on the breasts with the heels of your hands to flatten it a little.
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19
Fold the wings under the chicken.
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20
Pat the skin dry with paper towels.
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21
Do not apply any fat to the skin.
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22
About 1 hour before serving, slide the chicken, breast side down, onto the heated rack and roast for 20 minutes.
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23
Turn the chicken over and continue to roast until the chicken is golden brown and crisp and the internal temperature reaches 165F, 20 to 25 minutes longer.
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24
Transfer the chicken to a carving board and let rest for 10 minutes.
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25
Then scoop out the stuffing, carve the chicken, and arrange both on a platter.
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26
Drizzle any juices from the cavity of the chicken over the meat.
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27
Serve at once.
