Time: 1.5 hrs
- 1.5 kg whole chicken
- 30g butter
- 10ml oil
- Salt and ground black pepper
- Cut butter into small pieces and insert under the skin of the chicken.
- Brush chicken with oil and sprinkle with salt and pepper.
- Place in the Remoska and roast for 1¼ – ½ hours until the juices run clear when pierced with a skewer.
Made in the Grand Remoska