Butter Butt Chicken

Sundays are busy days around our house. Sometimes it involves church, but usually it involves working at the farm, or just trying to catch up on housework and chores for the upcoming week. However I always take Sunday dinners very seriously. It is the one day of the week that we are all home and enjoy dinner at a decent hour, enter “Butter Butt Chicken”.

I subscribed to several food magazines and I love them. However I always get so frustrated because I don’t have the time or the money to put together most of those recipes. In addition, my family knows what they like to eat and are kind of creatures of habit. I like to take the recipes I find in the magazines and make them fit to our lives. While trying to name the recipe, my kids started asking for “Butter Butt Chicken”. They and pretty much everyone else thinks it is hilarious for some reason to shove the entire stick of butter….ahem….in the “cavity”.  Whatever you want to call it, it is scrumptious and looks like you have been slaving in the kitchen all day. An added bonus is the carcass makes a fantastic bone broth later on.

Butter Butt Chicken


  • 1 medium young chicken
  • 1 stick of unsalted butter
  • Rosemary, Garlic Powder, Salt, Pepper,
  • Cotton twine or string
  • 2 Large Onions
  • Cooking Spray


  1. Unpackage and wash the chicken, be sure to clean out the inside (giblets, etc).
  2. Spray your pan (I use a cast iron skillet, but a casserole dish or anything simliar should work). Roughly chop two large white onion and place on the bottom of the pan.
  3. Place chicken on top of onions.
  4. Liberally place rosemary and garlic inside the cavity of the chicken (I use about 2 tbsp of garlic and 1 tbsp of rosemary, but you can get carried away here and it doesn't really matter).
  5. Shove the stick of butter inside the cavity of the chicken.
  6. Take cotton string/twine and tie back legs of chicken together.
  7. Sprinkle the outside of the chicken with season salt and pepper. Be liberal about it.
  8. Place pan in a preheated oven at 375.
  9. Cook for 45 minutes.
  10. Then open oven and turn the pan 180 degrees.
  11. Continue cooking for another 45 minutes.
  12. Remove chicken from oven and let sit 10 minutes before serving.
  13. Use the mixture under the chicken as a 'gravy' if desired.