* This recipe uses
Diamond Crystal Kosher salt. If you’re using
Morton Kosher salt, one tablespoon of Diamond Crystal is equal to about 1-3/4 teaspoons of Morton Kosher salt (a reminder that three teaspoons is one tablespoon). It’s important for you to adjust the recipe so it’s not too salty.
* You can find 2 gallon ziplock bags at your grocery store. I keep them on hand for occasions just like this.
* On the day you cook the chicken, it takes about 2-1/4 to 2-1/2 hours until the chicken is cooked (that includes the hour out of the refrigerator).
* I used the ‘convection roast’ setting for my oven and it came out perfectly. I lowered the temperature by 25 degrees – started at 425°F and lowered it to 375°F. Typically for the ‘convection roast’ setting you need to adjust the temperature whereas on newer ovens you do not need to for the ‘convection bake’ setting. I’ve read my oven’s manual a few times!