This two-ingredient chicken depends on nothing however kosher salt—quite so much of it—to yield crisp skin and juicy meat.
Substances
1
3½–4-lb. chicken
Kosher salt
Preparation
-
Step 1
Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand no much less than 10″ above chicken, evenly rain salt down over chicken. Repeat with a whole lot of more pinches of salt unless both inner and outside of chicken are covered with salt (be generous and make certain to gain inner all the nooks and crannies). Place chicken on a wire rack space inner a rimmed baking sheet and relax uncovered no much less than 8 hours and as much as 1 day.
Step 2
Let sit at room temperature 1 hour.
Step 3
Preheat oven to 425°. Roast chicken unless an instantaneous-be taught thermometer inserted into the thickest share of chicken thigh registers 165°, 40–55 minutes. Transfer chicken to a reducing board and let rest quarter-hour sooner than carving.
Food plan Per Serving
Energy (kcal) 460 Pudgy (g) 28 Saturated Pudgy (g) 8 Cholesterol (mg) 160 Carbohydrates (g) 0 Dietary Fiber (g) 0 Entire Sugars (g) 0 Protein (g) 50 Sodium (mg) 430
Leave a Reply