Super Crispy Grilled Chicken

Any Jewish grandmother worth her weight in Kosher salt can tell you that less you fool with a chicken, the better. The high temperature sears it; the quick cooking time renders it moist and tender, with a wondrously crispy crust. When you taste this, you will wonder why you ever bothered with marinating or basting.

1 (3 pound) whole roaster or fryer chicken
2 tablespoons Kosher or sea salt

Heat the grill to the highest temperature, or set the oven to 500 degrees F.

Remove the innards from the chicken, rinse it thoroughly in cold water, and pat it dry with paper towels. Cover every inch of it inside and out with the salt.

If you are grilling it, place it on the upper rack of the barbecue grill with a small pan of water on the lower rack. Close the grill.

If you are roasting it in the oven, place it in a roasting pan or iron skillet and turn the heat back to 400 degrees F.

Whether grilled or roasted, the chicken will be finished in 40 minutes. Let it cool for 7 to 10 minutes, then carve and serve.

Serves 4.