Cooking & Baking

trof

(54,256 posts) Tue Jul 19, 2016, 05:55 PM Jul 2016

The 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.

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 a herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s 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 can’t 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/

6 replies

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The Best Effing Chicken Recipe Ever. Seriously. (Original Post) trof Jul 2016 OP

But where are the corn flakes? Sanity Claws Jul 2016 #1

In the bowl. Under the milk. trof Jul 2016 #2

Deboning a chicken (or duck) is not that hard, just messy. Warpy Jul 2016 #3

But, but, but... Bones = flavor Glassunion Jul 2016 #4

One teaspoon of salt? SheilaT Jul 2016 #5

This technique is similar to my lemon chicken...best ever but with bones! The empressof all Jul 2016 #6

Sanity Claws

(21,852 posts)

1. But where are the corn flakes?

Reply to trof (Original post)

Tue Jul 19, 2016, 06:04 PM

Jul 2016

trof

(54,256 posts)

2. In the bowl. Under the milk.

Reply to Sanity Claws (Reply #1)

Tue Jul 19, 2016, 06:08 PM

Jul 2016

Warpy

(111,332 posts)

3. Deboning a chicken (or duck) is not that hard, just messy.

Reply to trof (Original post)

Tue Jul 19, 2016, 07:00 PM

Jul 2016

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)

4. But, but, but... Bones = flavor

Reply to trof (Original post)

Tue Jul 19, 2016, 08:27 PM

Jul 2016

SheilaT

(23,156 posts)

5. One teaspoon of salt?

Reply to trof (Original post)

Tue Jul 19, 2016, 11:46 PM

Jul 2016

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)

6. This technique is similar to my lemon chicken...best ever but with bones!

Reply to trof (Original post)

Wed Jul 20, 2016, 06:00 PM

Jul 2016

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....

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