When I see that a recipe calls for only 2 ingredients and is cloned the “Best Effing Chicken Ever” I had to put it to the taste test with the family.
Published in 2015 by GFF magazine, the recipe from James Beard and Michelin-starred chef Daniel Patterson, has since been tried by many.
2 ingredients? Impossible, I said. But I find that it’s not just the ingredient used on the chicken but the process of preparing it and cooking it that makes the world of difference.
Ingredients: Chicken and…. kosher salt (that’s it!)
The recipe calls for a large whole deboned chicken and all I had was 4 bone in thighs. I was set on making it for dinner and figured chicken is chicken and bone-in chicken usually ends up juicer. The recipe calls 1 teaspoon of salt to be sprinkled over chicken. There is no mention to salt just the skin side or both however, I would assume both yet, as you will see/taste, the skin is the star with this recipe. I used approximately 1/2 tsp salt since the underside of my 4 pieces was bone.
I salted my chicken in the morning before work and left in the refrigerator throughout the day (8 hours). Recipe recommends 1-3 hours but with a full-time job, 8 hours it is. When I got home, I immediately put the chicken on a baking sheet lined with silpat and turned on the broiler and popped in the oven for 10 mins, turning every 3 mins. The last minute of the 10 was accounted for the seconds I took to walk to the oven from where ever I was in the house, open up the oven, and turn the tray.
It does get quite smokey at Turn 2 so turn on the vent and open the doors. By Turn 3, take caution as the oil from chicken is popping and sizzling.
Once the 3 mins was up after Turn 3, I switched to bake mode, lowered the temperature down to 250° F, and baked them for 25 mins.
While the chicken was baking I got started on my easy Chamorro red rice. Locals may say otherwise but for me, it’s quick and has the right amount of seasoning. Standard red rice is made with achiote seeds/powder, water, and salt. Some add peas or small bits of chicken or bacon.
Simple Chamorro Red Rice
3 cups Calrose Rice
3 pkts Goya Sazon
3 cups water
1/8 of large white onion
Goya Sazon Con Culantro Y Achiote has been my go to and it was introduced to me by my Puerto Rican friend when I lived in Honolulu. There are other flavors of these packets available on Guam at Payless Supermarket and either works depending on your liking – Con Azafran, Sabor A Jamon De Concinar, and Cilantro & Tomato. The packets contain salt, garlic, and other spices that enhance the flavor of the rice water. Caution… contains MSG. Don’t judge.
My mother bought Daniel octopus kelaguan with tatiyas and donuts (banana and mango) from the Mangilao Thursday Night Market. As mentioned before, I am not a kelaguan kinda of gal… more for him.
Appetizer and dessert
The verdict? The family was impressed with the crispiness of chicken skin. The chicken looked dry on the outside but the inside could not have been any juicier. Who would have thought that salt was all that was needed to make a delicious baked chicken meal.
I will definitely be making this more but will follow the GFF recipe to the T, maybe not… deboned chicken breasts with skin should turn out just the same. Plus, I don’t know of a butcher on Guam who will not give me the stink eye if I asked for my whole chicken to be deboned. And I don’t have the time to do it myself.
I encourage you to try this recipe, as well as the simple red rice, and let me know your thoughts.
Passion: Kitchen Kreations