For the crispiest skin in no time at all, roast or grill your chicken under something heavy, like a brick.
Sandwiching the chicken between two hot, heavy surfaces produces the crispiest skin, in a remarkably short cooking time.Humans have been cooking with hot stones more or less since we first learned to control fire. Before metallurgy allowed for cookware made of copper, iron, and steel, and even before anyone had figured out how to turn clay into earthenware, we were heating stones to cook on—and sometimes under—them.
is a technique we recommend for just about any roast chicken anyway, even if you're not planning on using the brick. In Italy, the bird is usually marinated first with herbs, olive oil, and lemon juice, for even more flavor.Working on this recipe came down to figuring out the two big parts of the process: the best way to marinate the chicken, and what gear you really need to pull the technique off.
The second marinade question to resolve was how to go about marinating the chicken, and for how long. I tried three ways: rubbing the chicken with salt, pepper, and the marinade and letting it stand overnight; rubbing the chicken with salt, pepper, and the marinade and letting it stand for 30 minutes; and dry-brining the chicken overnight with salt before adding the marinade and letting it stand 30 minutes.
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