The Best Effing Chicken Recipe Ever — Seriously
From GFF Magazine [1]
Ingredients
- 1 large whole chicken (about 2kg), deboned (ask the butcher to do it for you)
1 teaspoon coarse-grained salt
Directions
- Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the fridge until 10 minutes before cooking.
- Preheat the grill. Put the chicken, skin-side up, on a rimmed baking tray and place it under the grill, about 3 inches from the heat, to brown and crisp the skin for about 10 minutes, rotating the pan a few times for even browning. Then place in the oven to 120°C and cook for 25 minutes.
- Cut the chicken into chunky pieces, transfer to a platter and prepare to be blown away.
Information
- Category
- Main Dishes
- Yield
- Serves 4 to 6