Directions

1. Rub a whole chicken with your favorite dry brine or seasoning rub. I like the Fall Guy Maple Chili Dry Brine Bird Bath from Spiceology!

2. Bake at 350F for 1 hour, brushing two times during baking with a mix of 4 Tbs melted butter and an additional 2 Tbs of your seasoning rub.

3. When the internal temperature reaches at least 165F. Remove from the oven. Let the roasted bird rest for 15 mins and in that time, make your gravy!

4. Melt 2 Tbs butter (or other fat) in a skillet and whisk in 4 Tbs of flour. Heat 2 cups Belcampo Poultry Bone Broth until it simmers and whisk into the flour and butter mixture. Boil until thickened, about 5 minutes. Whisk in any pan drippings from your roast chicken.