1 organic chicken , butterflied and, if possible, breast bone and ribs removedPreparationSalting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres. Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you’ll need between 1.1 percent and 1.4 percent of the chicken’s weight in salt .
Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up . You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.Oil a large heavy-bottomed skillet; cast iron is my favorite. You want a thick coating of oil .
When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.. Copyright © 2020 by Ned Baldwin and Peter Kaminsky. Used with permission of Houghton Mifflin Harcourt. All rights reserved.
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