Roasted chicken in pan with rosemary
Salt Is All You Require For A Simple Crispy Chicken Dinner
If you have a whole chicken to cook, but not a lot of other ingredients to make a cohesive marinade or sauce with, you can use nothing but salt to create a delicious dish.
First, debone and butterfly the chicken. Butterflying is the removal of the backbone and breastbone, while deboning removes the remaining leg and thigh bones.
If you're not keen on doing all this yourself, you can always ask a good butcher to do it for you. Next, rub a teaspoon of kosher salt all over the skin of the bird.
Let the chicken sit in the fridge for 1 to 3 hours. The salt's flavor will penetrate into the meat while also drawing out moisture from the skin, allowing it to crisp up better.
Take the chicken out of the fridge 10 minutes before roasting to bring it down to room temp. Then, put it under a broiler, about 3 to 6 inches below the heat, for 10 more minutes.
Lastly, turn the broiler down to low, which should be around 250 degrees Fahrenheit, and let the bird cook for 25 more minutes for spectacularly crispy chicken.