Spatchcocked dry brined roast chicken with chickichurri

Spatchcock the chicken: snip out the spine with heavy kitchen shears, snip the base of the breastplate, crack it open, cut shallow lines down the keel bone and pull it out.

Dry brine by coating every surface with kosher salt; refrigerate uncovered overnight to dry out.

Bring the two sticks of butter to a simmer in a small saute pan with a handful of thyme, a handful of sage and three or four garlic cloves, until a foamy layer forms and the butter around it turns clear.

Before the solids brown, pass the butter through a couple of layers of cheesecloth and a fine mesh sieve to catch the herbs, garlic and milk solids.

Combine the parsley, dill, rosemary leaves, smashed garlic and chopped shallot in a small container.

Add about half a cup of the clarified butter and the juice of half a lemon, picking out any seeds.

Add about a teaspoon each of kosher salt and black pepper and blitz with an immersion blender; taste and adjust the seasoning. It keeps in the fridge for up to a few days.

Line a rimmed baking sheet with foil, top with a wire rack, put the dried-out bird on it and brush it with reserved plain clarified butter, not the herby one.

Roast at 450 degrees Fahrenheit until the thickest part of the breast reads 150 and the thigh 175, about 45 minutes, with a splash of beer in the sheet to stop the fat smoking.

Rest uncovered 10 minutes, then carve and top with the chickichurri.