There are, of course, many ways to roast a chicken.  High heat or low heat, covered or uncovered, on a bed of aromatic vegetables or unadorned.  The weirdest roasted chicken technique I read was one by the Michelin-starred British modernist chef Heston Blumenthal, who roasts the bird at 200°F/95°C—that’s below boiling!  It all depends on what you’re after, and me, I’m after a bird with a juicy breast, hot and tender thighs (is there any wonder Eros is never far from a roasted chicken?), succulent wings, and crisp, salty, golden-brown skin.  It also fills the home with delicious aromas, which soothes stress and helps us feel relaxed

1 (4-pound /1.8 kilogram) chicken, trussed

Kosher salt

SERVES 4

• PREHEAT the oven to 450°F/230°C (or 425°F/220°C of you have convection); if your oven hasn’t been cleaned recently or your kitchen has bad ventilation, use 425°F/220°C.
• RINSE the bird under cold water and let the water drain off. RAIN salt down onto the bird, covering it completely.
• PUT the bird, breast side up, in an ovenproof skillet or other low-sided pan and ROAST it for 1 hour.
• REMOVE the bird to a cutting board and LET sit there for 15 to 20 minutes, and then CARVE and SERVE.

Copyright © 2014 by Ruhlman Enterprises, Inc.

Courtesy Little, Brown and Company

.