Yeah, this is a strange thing to write about on the heels of vegan biscotti. Anyway, after a trip to Sanagan's Meat Locker, arguably the best butchers in town, I persevered in my lifelong quest for the holy grail of evenly-roasted chicken. Here is the triumphant result.
Preheat the oven to 450F. Move an oven-rack about 4 ins from the bottom.
Wash and dry a fresh chicken.
Lay down a thin layer of 1/4 c coarse salt lined up approximately with the contact points of your chicken's breast, wings and legs on a cookie sheet. Lay the chicken loosely (to allow heat circulation), breast-side down, on the salt, following Nigella's wisdom about the back-fat self-basting a bird that looks as though it's taking a dive. Rub exposed parts with crushed garlic. Lay sprigs of rosemary or other herbs across the back, in the creases between legs and body, and in body cavity itself. Crack some black pepper on top. Roast halfway at 25 minutes per pound.
Remove the bird from the oven to flip it. Then flip it onto its back. (There will still be enough salt on the cookie sheet to hold up the chicken. With a knife, gently flake off excess salt from the browned breast, wings, and legs.
Lower oven heat to 350F. Continue roasting until the juices between thigh and breast run clear.
Let stand about 5 minutes before carving.
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