• Get your workspace ready and roll up your sleeves. Lay out your supplies, put on your gloves, and make sure your sink is empty. I cut these girls out of their wrappers in the sick because there is a lot of liquid in the packaging. Follow along to get them prepped from here:
• Cut Henny out of the packaging. Let excess liquid drain out in sink.
• Pat her dry and lay her on your cutting board. Trim off any extra skin and discard.
• Gently loosen the skin, without tearing it as much as possible all the way around the body.
• As you pull the skin up, sprinkle salt and massage in to season the meat as evenly as possible. Do your best to get salt on the thighs and legs as well. Then lightly salt the outside of the bird as well.
• Fold the wings back behind and tuck in so they are tight against the back. Pull the legs together and tie them with kitchen string.
• Repeat with Penny.
• Place sheet pan with both chickens in the fridge, uncovered, over night.
  

Roasting the birds

• Preheat oven to 375F
• Mix together 3 tablespoons of butter with each spice mixture.
• Untie the legs of each chicken and spread ⅔ of butter mixture under the skin. Rub around and spread as evenly as possible. (Room temp butter helps here). Rub the rest on the outside coating the whole bird evenly. Tie legs back together.
• Pop these girls in the oven for 25 minutes.
• Rotate sheet pan for more even browning and set the timer for 25 minutes again. Check their temp with a thermometer in both the breast and thigh. They need to reach 165.
• Once they’ve reached temp, pull them out and tent with foil to rest while you assemble the rest of your dinner.
• Carve them up and dig in!