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[Photograph: Donna Turner Ruhlman]

In our most recent Weekend Cook and Tell we asked all of you to offer up your preferred chicken roasting methods for a challenge we dubbed Roast Chicken Roast-Off. Looking forward to all sorts of stuffing, trussing, spatchcocking, and rubbing, we were curious to see how all of you made the juiciest bird with the crispiest skin. Without further ado, let's take a look at all of the ways you guys roast your chickens.

After salting his chicken and stuffing it with an onion or some citrus Bill Woods mounts his bird on the old reliable Ronco Showtime Rotisserie, which can be yours for just four easy payments of $39.95.

Both duncan1205 and pandapotamus are big fans of Thomas Keller's roast chicken recipe with one small addition: A layer of potatoes on the bottom of the pan to soak up all of those tasty chickeny drippings.

The Primlani Kitchen's big flavor-lovin' family ate up this Peruvian roast chicken rubbed with paprika, cumin, and oregano.

ell.victor gets a cardamom-yogurt marinade before heading into the oven to roast over a bed of potatoes, onions, and turnips.

Lippy avoids the dreaded overcooked breast meat by butterflying the chicken before rubbing it with crushed garlic, paprika, pimentón, and duck or goose fat—wow! According to Lippy, the butterflied bird results in perfectly done pieces of chicken with parchment-like skin. We just might have to try out Lippy's method for ourselves.

robmarais chicken roasting technique comes from Ideas in Food where they're replacing that bed of potatoes or other root vegetables with bitter broccoli rabe that steams under the split, butter-rubbed chicken. robmarais says that this recipe gives you both crispy skin all over and toothsome meat.

A big thank you to everyone who cranked up the oven for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Winter Greens.

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