I’m headed out to get a whole chicken and chew some bubblegum, and I’m all out of bubblegum. You guys, when someone tells me they have an incredibly simple gluten-free recipe for the best ‘effing chicken, ever, like seriously, I’m going to get on it. So watch out, everyone on Santa Monica and Fairfax, because I’m pulling into Whole Foods to have a conversation with the butcher.
And that’s the kind of inspiration GFF magazine is going for, and has succeeded in so doing: The kick in the butt us gluten-free people need to get cooking because we can eat as well as everyone else, dammit! I mean, except for croissants. But still. Look at these covers!
There is a great group of people curating this gorgeous mag, and I happen to be fans of said people, which is why I’m telling you about this fancy aspirational (and inspirational, did I say that?) gluten-free magazine with the glossiest of photos and food porn for days. I’m digging it, and if you want to be sure and subscribe in time for the Fall/Holiday issue I suggest you click now to subscribe and give yourself 20% off because you deserve it! Just use the code GFFGIMB and you’ll get a generous 20% off your magazine bill, and food ideas that just won’t quit.
In the meantime, here’s how to make that chicken.
THE BEST EFFING CHICKEN RECIPE EVER. SERIOUSLY.
reprinted with permission from GFF Magazine
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 a herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy 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!
Serves 4 to 6
1 large whole chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon kosher salt
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.
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.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
Photo credit: Maren Caruso
I have skinless chicken.will that work?
Ya’ need a little skin on that.