Preheat grill to medium heat and prepare the grill to place the chicken on indirect heat.

Clean the chicken, remove the giblets. Clean the inside of the chicken. Pat chicken dry. Rub melted fat all over the chicken. Season well on all sides with salt.

Once the grill is 350 degrees F, place the chicken on indirect heat on the grill. Close the lid and grill for 40 minutes.

Open the lid and rotate the chicken so the opposite end is towards the heat source of the grill. Brush with additional melted fat if desired. Close the lid and cook another 40 minutes or until interval temperature of the thickest part of the chicken breast reads 165 degrees F. Remove from grill and allow to rest for 10 minutes before slicing.

Store extras in air tight container in the fridge for up to 4 days or in the freezer for up to a month. Can be served chilled or reheat by placing pieces of chicken in a casserole dish with a few tablespoons of carnivore chicken broth or duck fat. Place in 350 degree F oven for 4 minutes or until heated through.