You could do a demo about roasting chickens and moistness, a variation on something we did in class when I was in school. You're going to roast two birds, three if you want to make a plain one as a control. Butterfly both of them, mostly just to increase the top surface area. Sprinkle the undersides of both with salt & pepper. On one of them, sprinkle with a little salt & pepper, then lay raw bacon on the top surface. (weaving it may be a good idea) With the other one, lift the skin and season under it, then place raw bacon underneath as well -finish with a little salt. (you could add other spices, just make sure that one is spiced over the skin, the other, under the skin. Place in the oven together, take out at the same time, rest the same, then remove the bacon (temporarily) and have people taste slices of the white meat and see which is juicier and/or more flavorful. (the bacon underneath the skin doesn't become as crispy, but the white meat is definitely basted in the bacon fat and has a stronger smoky flavor) Serve your special diner all 4 dark quarters with the bacon that hasn't been nibbled at, and maybe a sauce.
Or, pan-roast and demonstrate making a gastrique.
