Ingredients
¼ cup softened duck fat, ghee, avocado oil, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger (use a microplane for best results!)
Diamond Crystal brand kosher salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)
1 tablespoon melted duck fat, ghee, or fat of choice
Instructions
Preheat the oven to 450°F with the rack in the middle position. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt Mix well.
Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket. Add 1 tablespoon of the “pesto” under the skin of each breast.
Carefully press and massage the skin to evenly distribute the pesto.
Put the chicken skin-side up on a wire rack atop a foil-lined baking sheet.
Brush the melted fat on the chicken breasts, and season with more salt.
Oven-roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 150°F.
Rest the chicken for 5 to 10 minutes. Then, debone the breasts, slice, and serve!
