>>
>> Rich wrote:
>>> I have been on a quest for the ultimate roast chicken.
>>
>> You could have saved yourself a lot of trouble and just used the
>> Marcella Hazan method:
>> http://www.wchstv.com/gmarecipes/roastchickenwit.shtml
>
> My experiments prove that the difference between a brined and an unbrined
> chicken is remarkable and brining is well worth the time and minimal
> effort. Also, the drying of the skin in the refrigerator is important if
> you want crispy, brown skin. Those who throw away the skin because they
> think it's unhealthy may skip this step.
>
> --Rich
Recipe sounds good, but seems like a lot of steps in turning. We usually
turn just once. Breast up then down.

Also, are you starting with a pre-injected/brined bird? Unless you shop
carefully, this is usually what you get, and that can effect your recipe.

Larry T