1 big whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 tsp. kosher salt (optional)
- 1 to 3 hours before cooking, season the chicken with 1 teaspoon of salt and keep it refrigerated until 10 minutes before cooking.
2. Preheat the oven to broil. Place the chicken, skin-side up, on a rimmed sheet pan under the broiler, approximately 3 inches from the heat, for about 10 minutes to brown and crisp the skin, moving the pan a few times for even browning. Reduce the oven temperature to 250°F and bake for another 25 minutes.
3. Prepare to be blown away after cutting the chicken into entrée-size pieces and transferring it to a plate.