• In a food processor, blend the onions and cilantro until smooth, then add in the other ingredients until everything is well incorporated. 
• Transfer the butter mixture to a sheet of parchment paper, then roll it into a cylinder and twist the ends. Store in the freezer until it’s firm. 

| This amount of butter will be too much to use for one chicken, you can store the butter to use with any other protein.

• Brine the chicken by soaking it in room temperature salt water for 1-2 hours. 
• Wash the chicken under running water to get rid of any excess salt. 3. Use a paper towel to dry the chicken. Make sure it’s really dry! 
• Place the chicken in the fridge (uncovered) for at least 2 hours or overnight.

• To season the chicken, sprinkle salt and pepper all over the skin and spread firecracker butter all over in between the skin and meat as well as in the cavity.

• Line a roasting pan with aluminium foil (make sure the foil is big enough to cover the whole chicken) and roast the chicken at 175ºC with the foil closed over the chicken for 40 minutes. 
• Note: If you would like to add vegetables, bake them along with the chicken in the foil. 
• Roast the chicken again with the foil opened, taking it out every 10 minutes to baste. Continue doing this for 20 minutes until the skin is golden brown.
• Use a meat thermometer to check that the thickest part of the chicken is at least 165ºF (~74ºC).
• Once the internal temperature has reached 165ºF, take the chicken out of the oven and let it rest with the foil closed once again for 20 minutes before serving.