I roast mine with some kosher salt rubbed on the inside of the cavity, stuff it loosely with carrots celery and onions. It's amazing. Same thing I do for T-Day Turkey, incidentally.
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Roast chicken is one of my favorite meals. I will try the recipe that you linked to David, it sounds great. One of our ovens is a convection oven and is outstanding for roasting any meat and chicken is no exception. It really seals in the juices. One of my favorite recipes is similar to ia_james' posted above. I use Kosher salt, bok choy and onions but no carrots. I rub the skin with olive oil and a variety of seasonings as well. This, with some nice fresh vegetables, garlic mashed potatoes and that is real comfort food.
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I always brine my chicken although will use a Kosher bird (which has already been brined) if I'm really pressed for time on a week-night. I do add 1-part sugar to 3-parts of salt in my brine. The traditional brine uses a higher proportion of sugar but I find this works well (Cooks' Illustrated sometimes uses a 1 to 1 ratio!). I usually split the bird and do a a temperature roast on top of potato wedges. A dollop of rosemary-lemon herb butter under the skin sexes it up a bit.
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Heston is very different to other chefs when he cooks! He had a show on the BBC where he designed airplane food and submarine food as recycled air prevent you from tasting most of the flavours.
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I loves me a good roasted chicken!
Roasted chicken is the best! The recipe looks good; I prefer to roast my chicken w/ a beer can up its butt, preferably Pyramid Torpedo.
Latakia- it's what's for dinner.
SWMBO breaks the breastbone and flattens out the bird (without cutting) so that it cooks fast and evenly. Always buys smaller sized birds and ALWAYS free-range from a local Vietnamese poultry butcher.
Does her roasted spuds separate in duck fat and makes gravy from scratch.
It's my Death Row meal.
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