Cooking & Baking
Related: About this forumThe Best Effing Chicken Recipe Ever. Seriously.
I'm trying this tonight.
"My" butcher (Publix) said he's never boned a chicken.
I didn't even ask at Winn-Dixie.
I think you can only get "your butcher" to bone a chicken in butcher shops in big cities.
I just spatchcocked mine.
Its rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and a herb vinaigrette. (Its genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because its the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken. Then do us one in return: Show us your chicken via photo on Instagram and/or Facebook with the hashtag #besteffingchicken and @gffmag. We cant wait to hear what you think!
Serves 4 to 6
1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon kosher salt
Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
http://gffmag.com/the-best-effing-chicken-recipe-ever-seriously/
Sanity Claws
(21,852 posts)trof
(54,256 posts)Warpy
(111,339 posts)Spatchcocked chicken will work very well in this, though, so there's no reason to debone completely except making the serving pieces easier to cut at the end.
I do like a little pepper with my salt, maybe a little more flavoring on the skin.
Glassunion
(10,201 posts)SheilaT
(23,156 posts)And how exactly to you salt an entire bird, even a deboned one with that tiny amount of salt? A tablespoon, maybe. A teaspoon, why bother?
The empressof all
(29,098 posts)I use thighs and prep and cook the same way...making sure the skin is crispy before i turn the oven down.
While the chicken in cooking I combine about a third of a cup of olive oil, juice and zest of one lemon, two or three cloves of garlic. a generous pinch of crushed red pepper, salt, pepper and some fresh oregano. I heat this to just below boilng and let steep in the pan.
When the Chicken is done, I remove from the oven and pour marinade over the chicken and let rest for 10 minutes.
Sounds odd....But this is the best chicken ever....Trust me....