Super Crispy Grilled Chicken
Any Jewish grandmother worth her weight in Kosher salt can tell you
that less you fool with a chicken, the better. The high temperature
sears it; the quick cooking time renders it moist and tender, with a
wondrously crispy crust. When you taste this, you will wonder why
you ever bothered with marinating or basting.
1 (3 pound) whole roaster or fryer chicken
2 tablespoons Kosher or sea salt
Preheat the grill to the highest temperature, or set the oven to 500
degrees F.
Remove the innards from the chicken, rinse it thoroughly in cold
water, and pat it dry with paper towels. Cover every inch of it
inside and out with the salt.
If you are grilling it, place it on the upper rack of the barbecue
grill with a small pan of water on the lower rack. Close the grill.
If you are roasting it in the oven, place it in a roasting pan or
iron skillet and turn the heat back to 400 degrees F.
Whether grilled or roasted, the chicken will be finished in 40
minutes. Let it cool for 7 to 10 minutes, then carve and serve.
Serves 4. |