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In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.
Preheat your oven to 400°F (200°C). Remove chicken from fridge, pat dry. Put the butter in a roasting pan, place the pan in the oven. Add flour to freezer bag and 1 T salt and pepper. Shake to cover. Add the chicken pieces two at a time, shake until coated. Remove from bag and shake off excess flour
Lay chicken skin side down and roast for about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens.