Sometimes it's quite amazing that something so simple has never been put on paper, but this chicken recipe is so piss easy yet rewarding that you have to give it a go.
Coming from two-Michelin-star chef Daniel Patterson, you'd think it would be pretentious knobrot, but it could not be less so.
Ingredient:
One large DEBONED 2kg Chicken.
Kosher Salt *
* Obviously not a lot of that floating around the sandpit, so I used ordinary salt. I've also tried it with garlic salt, onion salt, every time with massive success.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 grill **. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the grill, 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.
** If you're American, "Broiler".
*** Obviously this depends on your grill, so use your eye to determine when it's crispy to your satisfaction.
This is so fucking quick to knock up, but flavoursome, moist, and tender. (Apparently very healthy as well if you care about that shit).
Honestly, you can't go wrong. It's just consistency personified. Comes out the bollocks every time.
I even got my butcher to debone half a dozen chickens so I could lob them in the freezer.
You can serve it as an entree with two veg; with rice so Thais can pour all sorts of shit over it; with Pasta (I used Orzo, it looks like rice). Or simply on its own on the plate.
Goes down a treat with a splash of cranberry sauce, even tastes nice cold with an apricot chutney.
One of the best food finds I've had in years!
I strongly recommend you give it a go.