Salt, doesn’t that look nice? I finally got a chance to use a portion of the Coarse Italian Sea salt I bought a while ago. A few months ago I marinated a whole chicken in a salt marinade for nearly 3 days. This bird came out absolutely amazingly moist & happy. You’d be hard pressed to tell the difference between that and a fancy rotisserie one. Interested? Yes you are. That was a bit long and the Meathead family had a disaster of a time reproducing it. So, this last Saturday I decided to lay down some recipe that was reproducible. What I came up with only takes 2 hours and just couldn’t possibly be any easier. This will render you rotisserie juice flavor action with almost no work. How do you like that? A lot. Time to move on.

preheat oven to 375, bottom rack
One really needs to find some decent coarse sea salt. Coarse grind kosher salt is still too small, look for something with a noticeable chunk like factor.
You’ll need a decent whole chicken. Dig out a 1/4 cup, … er cup. Measure out 1/4 cup of your salt.
Wash your chicken inside & out, THOROUGHLY dry. Rub salt all over and inside chicken.
Put in bowl & cover, toss in to fridge for 2 hours.
Rinse chicken THOROUGHLY and dry THOROUGHLY. I even heered told of someone using a hair dryer to get that bird dry, this will help with getting skin extra crispy.
At this point, do what you want. I used extra virgin olive oil and herbs, inside & out. Oh and some fresh ground white pepper.
DO NOT ADD EXTRA SALT ON CHICKEN. It’s salty enough, foo.

I used the MeatHenge method to roasting chickens. 1 hour upside down, 30 minutes right side up.
If you look in the fry pan, you’ll see some garlic. I cut the top & bottom off 3 heads of garlic, doused in olive oil, put in pan to cook with chicken.
Made pan sauce with 3 heads of roasted garlic. HEAVEN !!!
How does that look?

How did it taste? Divine.