Part 2/8:
Preparation and Technique
Start with an air-chilled, high-quality chicken (around $10), which ensures better flavor and texture. The key is spatchcocking—removing the backbone with kitchen shears, then flattening the bird to ensure even cooking and crispy skin. Flipping the chicken skin-side up, season generously with kosher salt and freshly ground black pepper, and let it dry-brine in the fridge for at least an hour, or ideally overnight, to intensify flavor and crispiness.
Herb Under the Skin
For extra flavor, create pockets under the skin and insert chopped herbs like rosemary, parsley, and thyme. This infuses the meat with aromatic goodness.