Finding a foolproof recipe for a kitchen staple like chicken is kind
of like finding the holy grail these days. But today, you just might be
in luck. Our friends at GFF Magazine have shared with us what they think could be the best chicken recipe . . . EVER.
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. 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 an herb vinaigrette. (It's
genius.) But the simple two-ingredient, one-minute-prep chicken is a
revelation all by itself, especially because it's the easiest recipe
ever, feeds six for under $15, and every piece is the best piece (no
bones + impossibly juicy meat + ultracrispy 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 can't wait to hear what you think!
Ingredients
1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon kosher salt
Directions
- 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.
No comments :
Post a Comment