Ingredients :

• The whole chicken — Choose one between 1.5 and 2 kg. Too small, and it will be cooked before it has time to infuse. Too large, and it might not fit in a standard pot. The key: dry it thoroughly with paper towels before seasoning. Damp skin will never take on any color.
• The salt — Kosher salt has larger grains that cling better to the skin and penetrate the meat gently. If you only have fine salt, that’s perfect too — just slightly reduce the quantity, as it is denser and saltier by weight.
• The garlic powder — This is the surprise ingredient. Garlic powder withstands seven hours of cooking better than fresh garlic, which can become bitter over time. If you prefer fresh, slip 3-4 whole cloves into the cavity of the chicken rather than putting them on the skin.
• The black pepper — Freshly ground if possible. Fine pepper powder melts into other aromas without leaving a trace. A few turns of a coarse grinder, and you really feel the difference in the final result.