1 whole chicken (4 to 6 pounds)

½ cup butter

3 cloves garlic roughly chopped

5 sprigs fresh thyme

4 sprigs of fresh sage

2 sprigs fresh rosemary

½ teaspoon salt

1:
Prepare chicken by removing the neck and giblets and then patting the chicken dry with paper towels on the outside as well as inside the cavity. Using kitchen twine, truss the chicken to ensure even cooking (trussing instructions in video).

2:
In a saucepan over medium low heat, melt butter and add in garlic, thyme, sage, rosemary, and salt. Simmer on low for 15 minutes to let the herbs release their flavor in the butter. Strain the butter into a cup and let cool for 15 minutes.

3:
Fill a meat injector with the butter mixture and begin injecting small amounts of the liquid all over the chicken, being careful to inject so much that it squirts back out. Once injected, lightly dab the skin to remove excess moisture and place in refrigerator for at least 6 hours to overnight to let the skin dry out and get crispier while cooking.

4:
Preheat oven to 450 degrees and bake for 15 minutes, then reduce the temperature to 350 and roast for 20 minutes per pound or until the temperature of the inner thigh reaches 165 degrees.

5:
Pull out of the oven and let rest for 10 to 15 minutes uncovered before serving. Serve with Cranberry Apple BBQ Sauce (recipe below).

½ pound fresh or frozen cranberries

2 medium granny smith apples, peeled and diced

1 cup apple cider

2 tablespoons brown sugar

1 cup Hoff’s Original BBQ Sauce

1:
In a small saucepan over medium heat add cranberries, apples, apple cider, and brown sugar and bring to a boil. Simmer until fruit is soft and the liquid has been reduced by half.

2:
Mix in Hoff’s BBQ Sauce and bring back to a simmer. Cook for 3 minutes.

3:
Serve warm with chicken, turkey, or pork.