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. We tried the GFF Mag chicken recipe ourselves and discovered that it really does create a supercrisp skin with flavorful, moist meat.
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.