Roast Chicken has been a big topic on this board - everyone has a preferred technique (high heat, low heat, brining, rotating the bird, truss the bird, don't truss the bird, use rosemary, use lemon, loosen the skin, etc...) Could you share your perfect roast chicken recipe. Also, what type of chickens do you use in the restaurant or at home and does size make a difference.
Thanks for participating. I realize chefs are very busy professionals – I appreciate your time.
Edited by johnjohn, 10 December 2002 - 01:22 PM.