Broiled chicken is the most spectacularly delicious dish. Dried out, boneless, skinless chicken breast has given chicken a bad. These days the standard chicken dish has no chicken flavor, it is usually boring white meat with other flavors added. Broiled or roasted chicken, however, is full of chicken flavor and soul. Roasting chicken pieces on the bone with the skin attached gives the meat a lot more flavor. As gross as this sounds, an animalâ€™s â€œflavorâ€ does not come from the muscle fibers, but the fat, skin and bones; removing those removes the chicken flavor.
Brining helps unlock the chicken flavor and keeps the meat moist.Â It is important to wash the chicken off really well after brining to remove the salt. I didnâ€™t do a good job and our chicken was a little too salty. After rinsing, thoroughly dry the chicken. This is important to help ensure that skin gets crispy. If the chicken is still wet, it will steam instead of roast.
I also got to try out my new kick ass soapstone roasting pan. It is carved soapstone dish that is about an inch thick, with a copper rim and handles. It really is a pizza stone on steroids.
Simple Broiled Chicken
- 3/4 cup kosher salt or 6 tablespoons table salt
- 3/4 cup granulated sugar
- 1 whole chicken, 3 to 4 pounds, wings removed and reserved for another use, chicken cut into 2 thighs, 2 drumsticks, and 2 breast pieces. See notes below on how to do this. (I just got pre-cut chicken parts )
- Ground black pepper