saturday i hit our small local farmers market. i bought a big broiler processed locally. they were out of parts and pieces and so upon defrosting, i proceeded to get very personal with this bird. it’s not my preference to split open an animal even if it’s already been gutted, cracking its bones and then removing its ribs. i’m just not wanting to do it but sometimes you haven’t a choice so i did it – the dirty deed and survived whereas the bird didn’t fare as well. but i got him dead, i just made him deader.so i gave my chicken a brine bath for a few hours and then into a ziplock bag went the following:very good olive oil – currently using bariani from california one thinly sliced lemon 2 grated lemons – all the zest and the juice fresh chopped oregano and rosemary crushed garlic grey salt and ground black pepper crushed red chili pepper flakesmarinated the chicken in the bag for 3 hours and then tried the cast iron pan method with a foil wrapped brick on top except i used a 4lb. can of ‘chicken of the sea’ bought at costco 6 years ago. this is supposed to achieve the perfect crisp finish on the skin – the weight not allowing the skin to shrink back due to loss of moisture/fat – and then you finish the bird off in the oven. i give myself a C on the perfect finish but a solid A on the overall flavor. practice practice practice…