Roast Chicken; Plain

Dry the skin. Remove wishbone, as it is easier to carve later. Salt the cavity. Truss the birds legs close to breast. Fold wings under to prop up bird in pan, and/or use some rolled foil to prop it up...off bottom of pan.

Salt exterior of bird. Oven at 425 F. Put bird in pan, up and off pan's bottom. Put in oven and cook for 20-25 minutes until skin begins to turn color.

Drop heat to 375 and cook for another 35 minutes. Tip the chicken. Red juices will run out. Close oven and cook until less red juice runs out and juices will be darker. Do this again. When done, the juices will be dark, cooked red with some gray. Take out the chicken, let it rest, uncovered, then carve.

-From Jonathan Dixon's book.