I've shared my own recipe for roast chicken, but this one by Thomas Keller is better. And quicker. I'm officially switching.
The beauty of this recipe is that it requires one ingredient, other than chicken: salt. And only one hour to cook. I was skeptical, but I tried it this weekend. I'm a convert. Trussing a chicken isn't difficult (I don't know why I didn't do it before) and bringing the chicken up to room temperature first made a big difference.
Plus, roast chicken in an hour!
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