1.    Preheat oven to 325℉.

2.    Heat large cast iron pot on medium high heat.

3.    Add 2 tbsp butter and all the bacon to pan.

4.    While the bacon browns, rinse chicken and remove organs. Pat dry with paper towels.

5.    Warm 2 tbsp of butter between your fingers and rub over entire chicken.

6.    Remove bacon with slotted spoon. Place buttered chicken into the pot breast-side down. Cook for 10 minutes. Move chicken around the pot constantly so it doesn’t stick. Rotate chicken with wooden spoons to backside. Cook another 10 minutes.

7.    Carefully remove chicken from the pot. Add remaining butter and add washed potatoes to the pot, and stir for one minute.

8.    Return bacon and chicken to pot, covering the potatoes.

9.    Quarter the onion and squeeze into the dish between the chicken and sides of the pot.

10.  Add fresh herbs on top of the onions.

11. Salt the chicken.

12. Baste all ingredients with fats and juices. This is important to get all the wonderful flavors into the chicken.

13. Cover the chicken with foil and put on the lid. Place in preheated oven.

14. Cook for 90-120 minutes, basting once or twice.

15.  Rest for 10-15 minutes, carve, and serve! No sauce is required… it’s that delicious!