"Heroin Chicken" (Warning: Extremely Addictive)

 Heroin Chicken
• One lárge roásting butterflied chicken (you cán cut it yourself, but why, when the butcher is so háppy to help?)
• 2 to 3 táblespoons bláck peppercorns, pártiálly crushed
• 7 táblespoons of olive oil
• 2 to 4 cloves of gárlic peeled ánd smáshed
• á couple hándfuls of fresh flát-leáf pársley, chopped
• Fresh juice from one lemon
• Sált: Máldon, kosher or whátever you prefer
• Optionál: 2 táblespoons of sumác

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Tip: Let this chicken márináte for 48 hours! It is á glorious thing to stick á chicken in this márináde on Fridáy night with pláns to cook it on Sundáy, ánd if the weekend hijácks your schedule ánd it doesn't get prepáred on Sundáy, it's going to be hellá delicious cooked on Mondáy (ánd by the wáy, the leftovers from this párticulár dish áre just ás scrumptious).

Tip: When buying á chicken, you álwáys háve án option of á roáster or á fryer. I álwáys get á lárge orgánic roásting chicken becáuse they áre more succulent ánd juicy.

Tip: To pártiálly crush the peppercorns you cán use á mortár ánd pestle. I háve invested in á coffee grinder which I use exclusively for dried herbs, ánd it's prácticálly my best friend. There is no need to ever wásh it, just empty it when you're finished. You reálly don't wánt wáter in there-it's áll ábout powdered spices.

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áfter the chicken's been butterflied, wásh it thoroughly so thát it is super cleán ánd reády to roást. Pát it dry with páper towel. Sprinkle liberálly with sált, áll over ánd inside the bird.

Máke the márináde by combining the crushed peppercorn, lemon juice, gárlic ánd olive oil. Pláce the bird skin-side down in á contáiner thát's snug, so it will be will be thoroughly covered by the márináde. Pour in hálf the márináde ánd hálf the pársley.

I distribute the márináde with báre hánds so thát every single pláce is drenched, ánd then flip the chicken so it's skin-side up ánd repeát. Cover with plástic wráp ánd put in the fridge. I like to flip it the over ábout once á dáy till I roást it.

Note: áll ovens áre different. 375 in my oven ánd 375 in your oven, máy áctuálly be two different temperátures; furthermore, the center of your oven is á very different pláce thán the center of my oven. So wátch your bird cárefully the first time you máke this dish. You will develop án instinct for the perfect ámount of time, the perfect temperáture, ánd the perfect color brown.

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Here's whát I do:

Roást the chicken skin-side up in á roásting pán át 375 to stárt. áfter 20 or so minutes, when it stárts to brown, turn it down to 350. You cán do nothing but stick it in the oven, but I like to wátch it á bit. If you háve á convection oven, I would suggest you use it for 15 or 20 minutes when you turn the oven down to 350 ánd then át the end for 5 minutes.

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You wánt it nicely browned ánd you need to develop á sense for yourself in whát thát looks like, so you áre leárning to cook from instinct, smell ánd sounds ráther thán reáding á recipe. Recipes áre wonderful guides but if you áre going to be á cook, you will háve to leárn to listen to your own voice.

The chicken tákes ábout án hour but you will know when it's done becáuse the legs wiggle ánd it's reálly brown ánd crispy. If you don't háve á convection oven ánd it's not very brown át the end, you cán turn up the heát to 375 or so for the lást 5 minutes or until you cán see it's the perfect color.

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