3 1/2-to-4-pound bird
75 grams kosher salt (1/2 cup plus 1 tablespoon)
500 grams hot water (2 cups)
500 grams ice
57 grams unsalted butter
5 grams Aleppo pepper
4 grams za'atar
1 teaspoon kosher salt, divided
heavy duty kitchen shears
one 2-gallon zip-top storage bag
pizza stone(s)*
an ordinary household oscillating or box-style fan
remote probe thermometer
*Although plenty of folks use large, single pizza stones I prefer smaller, thicker stones that can be arranged in various patterns in the oven. Most sets that I've used have come with 5 stones that can be arranged differently to suit various oven shapes and sizes. Smaller stones, in my experience, tend to break less often. But that's just me.
ibdrillin
The chicken itself was moist and tasty. The seasoning was very good. But, the skin was definitely not crisp Which is why I went through the whole thing to begin with
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