Preparation time: 10 mins
Cooking time: approx. 1 hr
Roasting a chicken with a compound butter under the skin serves two purposes. Firstly it keeps the breasts from drying out, allowing you to roast the bird at a high temperature to achieve a crisp skin along with tender, juicy meat. Secondly, it adds extra flavour to the bird, seasoning from within as it melts. Combining this process with the spicy, smokey, porky umami-bomb that is nduja seems a heavenly match.