Sometimes life is like having to share your Dilly Bar with your baby sister...
...it's a little
My prayer is that you'll read these pages first curled up on your couch or in bed or in the bathtub, and then after that you'll bring it to the kitchen with you, turning corners of pages, breaking the spine, spilling red wine on it and splashing vinegar across the pages, that it will become battered and stained as you cook and chop and play, music loud and kitchen messy.
And more than anything, I hope that when you put this book down, you'll gather the people you love around your table to eat and drink, to tell stories, to be heard and fed and nourished on every level.
Arrange the salted chicken on a wire rack (a cake cooling rack or roasting rack works well) set in a baking dish or on some kind of tray to catch any drips. (The rack allows the air to circulate and promotes crisper skin all over, but it's not absolutely necessary. If space is tight...just set the chicken in a dish.) Refrigerate--ideally uncovered...for at least 8 hours and up to 48 hours.