On Tuesdays, we try out a recipe from a fellow food blogger from around the country. Check out The Mighty Rib!

You read right. Check out The Mighty Rib! Tuesdays are now dedicated to Test Kitchen, and what better way to get back into the swing of things than with TMR’s very own Vivek (via Vivek’s Epicurean Adventures). Yes, we usually highlight another blogger’s recipe from around the country.  But this one was just too good to pass up.  Vivek’s latest Higher Learning contribution was this Pork Fat Roasted Chicken.

If you’re not familiar with how to hack up a whole chicken…become familiar. It’s one of those things you need to know. If you’re a pansy-ass and don’t like to touch poultry, pay double, and get one already cutup.  Loser.

The rest is very easy. Browning the chicken on each side takes only a total of 12 minutes.  And once you transfer everything to the oven, expect about another 20 minutes of cook time. This is certainly a dish you could make on a weekday.

The finished product is phenomenal! The crispy chicken skin just sucks up the lemon juice and all flavors from the fresh herbs. The meat is super moist and well seasoned. Added bonus…your apartment/house will smell of roasted bacon for about two days. Is that such a bad thing? Hell no.

Make this recipe! Now.