Preheat the oven to 375 degrees.

In a baking dish, place a rack in the bottom. If you don’t have a rack, use aluminum foil to make 3-4 foil cylinders to serve as a rack.

Pat the chicken dry with paper towels and set on top of the rack in the baking dish.

Generously salt and pepper the cavity of the chicken.

Tuck the wings under the chicken. Use a piece of twine to tie the legs together.

Melt 1 1/2 sticks of butter and mix with the white wine. Soak the cheesecloth in the wine and butter mixture.

Baste the chicken with the remaining 2 Tbs of butter.

Generously salt and pepper the chicken.

Wring the excess liquid from the cheesecloth. Place the cheesecloth over the top of the chicken. If the cloth is larger than the chicken, fold it before placing on top.

Bake for 50 minutes, basting the cheesecloth every 25 minutes.

Remove from oven and take off the cheesecloth.

Turn up the heat to 450 degrees.

Bake for 50 minutes until the internal temperature reaches 165. Baste every 25 minutes. On the last baste pour the remaining liquid over the top.

Allow to rest in the pan for 20 minutes.

Remove the chicken and serve.