08.08.2020

The Best Effing Chicken Recipe Ever – Seriously

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.)

But the simple two-ingredient, one-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds six for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultracrispy skin = bliss). Do yourself a favor: make this chicken. Then do us one in return: show us your chicken via photo on Instagram and/or Facebook with the hashtag #besteffingchicken and @gffmag. We can’t wait to hear what you think!

Ingredients

  1. 1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
    1 teaspoon kosher salt

Directions

  1. 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.
  2. Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 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.
  3. Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
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5 thoughts on “The Best Effing Chicken Recipe Ever – Seriously

  1. Uno puede aprender algo nuevo aquí todos los días. Estoy un habitual para la mayoría de los blogs, pero aún no sabía nada de un par de ellos. Carlotta Burr Lemkul

  2. Good For You!!!! Important someone shed light on the subject matter. Shanda Lamar Whetstone

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