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The American Buckeye Poultry Club
Pan Roasted Buckeye
Recipe courtesy of John Sullivan

1 Whole Buckeye Chicken
1 Stick of Unsalted Butter –room temperature
2 Tsp Kosher Salt
Fresh Cracked Pepper to taste

Preheat oven to 400 degrees

Wash the carcass with cold water and thoroughly dry with paper
towels

Separate skin along the breast and keel and spread small pats of
butter along the line of the keel

Slice 2 Tbsp of butter from stick and smear over entire outside of bird

Liberally salt exterior of bird and toss any left over into cavity

Crack black pepper at fine setting over entire bird to taste

Melt the remainder of butter in a microwave proof bowl and for
basting

Place the bird in a large frying pan breast down and place in
preheated oven

At 5 min baste bird 1st time

At 15 min. turn bird to side and baste with brush and melted butter

At 15 more min. turn bird to other side and baste

At 15 more min. place bird breast up and baste

Continue to baste every 5 min. until temperature between thigh and
breast reads a minimum 160 degrees (about 10 min)

Remove bird from oven and allow to rest minimum of 10 min.

*Note: the high temperature and use of butter will cause this pan to
smoke – be sure to employ a good exhaust fan early in cooking.
Pan roasted Buckeye chicken
Recipe for roasted chicken