It was trussed, probably not exactly correct but at least it had the wings tucked under and the back legs tied.

thanks for this posting. trussing the chicken was really a game changer. i've never had a roast chicken come out as uniformly juicy as this. i did not do a brine. just salt and pepper inside and out. mirepoix in the cavity. very easy to do. at it for 2 days. the rest is getting made into chicken salad, and the bones and mirepoix are going into a pot to make stock.

I wouldn't reuse the mirepoix, as it's likely given up any flavoring it had to the chicken. Just use some new stuff, because carrots, onions, and celery are cheap.

I'm going to try the Thomas Keller recipe tomorrow night. Seems simple enough.

Can you freeze stock for an extended period of time? Best way to store it?

Yes, you can freeze it. I just put it in gladware containers.

with 2 little ones the Sam's Club Rotissere chicken for 5 bucks is more efficient

will look again when time becomes a pleasure

And tonight I did the roast chicken. I mixed Keller's seasoning with Waxman's prep in a cast iron skillet. Started as a 5 pound bird, 450 degree oven with broiler going. I did not know that chicken could be this moist and this tender underneath such a crispy skin. Pictures forthcoming.

You can check Thai roasted chicken recipe here http://thaifood.about.com/od/thairecipes/r/lemongrasschick.htm.

Success! Finally got one to turn out like I wanted it to. Crispy skin and fell apart it was so juicy.

Did this tonight - great success!

Having the other 1/2 tomorrow night.

quote:

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There are very few things in the culinary world that are better than a perfectly roasted chicken.

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Would one of them be a perfectly roasted capon?

i'm going to put half chickens on the egg tonight. can anyone recommend a temp and baseline time to cook? they'll be a little less than 2.5 lbs each. dry seasoned. 4 total.

Tried the Thomas Keller approach tonight with potatoes and carrots around the bird. While the chicken was resting, roasted broccoli in the juices from the chicken. Excellent! Thanks for the link.

I always turn the bird over and rest it on the breast side down after its done cooking. This allows the juices to sink into the breast and makes it extra delicious.

Doing one tonight.