Roasted Chicken

I recently had the pleasure of reading Talking with My Mouth Full: Crab Cakes, Bundt Cakes and other Kitchen Stories by Bonny Wolf. She is a firm believer in the words of Julia Child, who once said, "You can always judge the quality of a cook or a restaurant by roast chicken." Wolf has several suggestions for achieving something close to culinary perfection...

1. Buy a smaller chicken and brine it, or opt for a kosher bird.
2. Season the exterior, but don't bother trussing.
3. Place the chicken on a rack in a roasting pan.
4. Pre-heat the oven for at least 15 minutes.
5. Bake the chicken at 475 degrees until nicely browned and the breast reads 160 degrees and the thigh reads 165 to 170 degrees with a meat thermometer. Plan for 15 minutes per pound.
6. Resist the temptation to open the oven, baste or turn the bird while it roasts.
7. When the chicken is done, remove from the oven and allow it to rest for 15 to 30 minutes.
8. "Carve, serve and graciously receive compliments."

If you're not able to brine the bird, consider salting the interior and exterior amply, sprinkling plenty of black pepper and a simple seasoning mixture, such as herbs de Provence and grill seasoning, and drizzling with olive oil or cooled, melted butter. If possible, do this well before cooking, covering the chicken and keeping it refrigerated until meal preparations begin. Use even more salt than you think you should for optimum flavor. I also suggest squeezing a little lemon over the bird before roasting, then stuffing the lemon, a whole head of garlic cut in half and a handful of herbs into the cavity.

Delicious!