So, start with a whole bird. Stuff some herbs under the skin--she used rosemary. Rub salt on the skin of the bird liberally, cover and place in the fridge overnight.
This is roughly the same technique used at the Zuni Cafe in San Francisco; if you have not been, you're missing out. There are, I suppose, other things on the menu than the chicken but trust me, roll with it.
The next day, about 90 minutes before you're planning to serve, you should get started. Light your grill and set it up for indirect heat. Get out a 10" cast iron skillet. Pull the bird out of the fridge and wipe off any remaining salt. Put some wood smoking chunks in to soak--we used applewood.
You should also prep whatever you're planning to serve with the bird. We served a rocket salad with goat cheese croquettes, and haricots vert with some toasted almonds.
When your fire is ready, set the skillet on the cool side of the fire. Let it get good and hot. Make sure the bird is dry, then set the bird in the skillet on its back. The searing helps insure the skin doesn't stick to the skillet. Cover the grill and go do something else for about half an hour.
When you come back, 30 minutes later, flip the bird onto its breast in the skillet. Cover and leave it for about ten minutes. Then flip the bird back over and cover for about five or ten minutes, until it is 145 degrees F.
By now, after about 45 minutes, it should be done. Check the temp and when its ready, carefully -- the skillet is hot, remember -- pull the skillet off, loosely tent the bird with foil, and leave it be for about ten minutes.
Et, voila.
This really is exceptional. I wish it were my creation, but alas it is not. All kudos to Ms. F.
Serve with a top drawer pinot noir. It deserves good wine.
