The Best Effing Chicken Recipe Ever — Seriously

It’s 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.


Yield :

  • 4-6 servings

Ingredients :

  • 1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
  • 1 teaspoon kosher salt

Preparation :

  • 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.

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