One of my modest culinary aims is to be able to make a perfect roasted chicken.
What (non-vegetarian) person doesn't appreciate a flavorful roast chicken, moist with crispy skin? How can one not want to feature that along with garlicky mashed potatoes, balsamic-roasted shallots, and hazelnut green beans for a welcoming supper? (Heck, we don't even SAY "supper" where I live, but a roast chicken seems to beg the word.)
DBF is out of town, and I keep picking up those nice "Aaron's" kosher chix at Trader Joe's, to experiment with this roasing idea and that one.
At least as important as being able to *roast* the chicken, is the ability to carve it. I'm definitely making progress on that front, though still a few birds from being comfortable carving table-side.
But I highly recommed this program of roasting a chicken every day (and taking notes of what you do) until you get is JUST right! Haven't hit perfection yet, but I'm well on my way.....