perfect_chicken.txt

1 whole chicken – no more than 4lbs. (about 3.5lbs is a perfect size)

·         Cast iron skillet

·         Paper towels/saran wrap

·         Dish that fits chicken (can be any sort – Tupperware, baking dish, etc.)

·         Salt and pepper

·         Rosemary sprigs (totally optional)

What you do:

·         Clean chicken, but leave on skin. Pat dry with paper towels.

·         Rub about 1 tablespoon of each: salt and pepper, onto the chicken’s skin.

·         Place in dish and cover dish with saran wrap (or if using Tupperware, just put cover on it). Pop chicken into the refrigerator and leave him there for 24-48 hours so he can dry brine and contemplate how delicious he will be when cooked!

24-48 hours later……

·         Preheat oven to 475 and take chicken out from fridge. Also, heat the cast iron skillet while the oven preheats. I usually put mine on medium, and it takes my oven about 15 minutes to preheat. You want the skillet nice and hot when you put the chicken in it – it should sizzle a little.

·         Pat the chicken totally dry! (important for crispy skin)

·          Put chicken in skillet, then into the oven he goes for 25 minutes. Take chicken out, flip over in skillet and put back in oven for 20 minutes. Take chickenout, flip over again, and put back in the oven for 5 minutes. When chicken is done cooking (total of 50 minutes cook time), let the chicken rest for like 10 minutes before carving.