Roast Chicken.  I don't know how much there is to write about but here goes.  This is a method for making a quick roast chicken with crispy skin.  It is quicker because the chicken is split in half.  First pick a knife.  I used the medium chef knife.  This was my workhorse knife in the kitchen for years, and now that it's in the home, it's still my workhorse knife.  It still does 90% of the work in the kitchen, just not for hours on end.

This is how you split a chicken in half.  Or duck, or any other manner of poultry for that matter.  Note:  I did not remove the wishbone.  Keep a firm grip on the knife and angle it downward.

Put both halves in a pan and add a dollop of duck fat.  This will help stabilize the butter (which I add later) so it doesn't burn.  Did I mention we use a lot of butter in the kitchen?  Turn the oven up between 425F and 450F.  Pat the chicken dry with a paper towel and stick it in.  I'm using an anodized aluminum pan.

Although I did not remove the backbone in the video I did later on.  Here it is generating some flavor.   I will deglaze the pan with some red wine and add water to make a quick jus.

Today's herbs are Rosemary and Sage, with garlic and shallot.  BTW if you have a hood which vents to the outside, and you want to torment your neighbors, roast chicken is the way to do it.

This is when you add more butter should you be lacking in duck fat.  I like adding butter, it just makes basting easier.  Once again we are not eating the butter, although if drinking sage flavored melted butter is your thing who am I to criticize?
Almost there.  Remember to baste every few minutes.  Truffle mash potatoes.  These are truffles out of a jar given to me by a friend.

Final product ready to be taken to the table.