I have tried many techniques for roasting a chicken over the years, most of which have been pretty good, but not really anything special. But then a couple weeks ago, very much by accident, I discovered this Thomas Keller recipe. I had been doing it all wrong. You can dispense with the butter and the basting and all the other things you think you need to do to make a delicious roast chicken. All you really need is some salt and a very hot oven. Continue reading →