The 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 lb.) whole roaster or fryer chicken
2 T. Kosher or sea salt
Preheat the grill to the highest temperature, or set the oven to
Remove the innards from the chicken, rinse it thoroughly in cold
water, and pat it dry with paper towels. Cover every centimeter 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 400Â°F.
Whether grilled or roasted, the chicken will be finished in
40 minutes. Let it cool for 7-10 minutes, then carve it and serve it.