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Serves four.
ingredients
1/2 cup kosher salt; more as needed
1 3-1/2- to 4-lb. whole chicken
2 Tbs. extra-virgin olive oil
1 medium lemon, sliced 1/8 inch thick, seeded
2 tsp. chopped fresh rosemary
Freshly ground black pepper
how to make
A day ahead: In a large bowl, dissolve the salt in 8 cups cold water. Add the chicken and submerge it in the brine, using a plate to weight it, if needed. Refrigerate for 24 hours.
On the day of grilling: Set up a charcoal or gas grill to cook with direct heat.
For gas grills, turn all the burners to low (an oven thermometer set on the grate should read 450°F to 500°F; you’ll be able to hold your hand 4 or 5 inches above the grate for 5 seconds).
For charcoal, light a chimney starter filled with mesquite lump charcoal. When all the coals are lit, pour them in the center of the grill and spread in an even layer. Let them burn down to medium-low heat (you’ll be able to hold your hand 1 to 2 inches above the grate for 5 full seconds).
Meanwhile, heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the lemon slices. Cook, turning occasionally, until they’re soft and golden brown (it’s fine if the pulp starts to dissolve), 5 to 10 min. Transfer the slices to a plate and let cool.
Oil the grill grate. Set the chicken on the grill, skin side down. If using gas, cover the grill; if using charcoal, don’t. Grill the chicken until the skin is deeply golden brown, 10 to 15 min. Monitor the grill for hot spots and move the chicken as needed. Flip the chicken, cover the grill (keep the vents open for charcoal), and grill until an instant-read thermometer registers 175°F in the thickest part of the thigh (the breast should be at least 165°F) and the juices run clear when the thermometer is removed, another 15 to 35 min. Remove from the grill and let rest for 10 min. before carving and serving.
From Fine Cooking 73, pp. 44
August 1, 2005
photo: Scott Phillips
