All That Glitters in The Daily Gullet Posted May 28, 2010 This was a great article. I am now starving. Ruhlman's recipe puzzled me, as well. But I figured the essential first step he may not have mentioned was, "Buy a fantastic bird." Because I could gussy up a scrawny-yet-fat-filled chicken and no technique is going to redeem it. I'm a tad embarrassed to say that the best roast chicken I ever made was inspired by a Food Network program -- Tyler's Ultimate, I believe. So I started with a good-quality roaster, not Kosher, and no brining. I slathered herb butter under/over the skin and laid strips of bacon across that. Half an onion in the cavity, half cut-side down in the pan. 425 degrees until the bacon's crisp and removed, then reduce to 350 degrees until the juices run clear and the leg wiggles easily in the joint. Frankly, a roast chicken is simply a gravy-delivery-device in my world, so the gravy this one yields is what makes it a keeper for me. Serve with mashed potatoes and Lipitor.