I have a massive 6 lb roasting chicken to prepare tonight. Looking around the net and at various cookbooks I find no consensus. Yes, I've done this before, to varying degrees of kitchen smoke and crispy skin, but I was hoping for a sign... Some say truss or no-truss. Some say 350 degrees, others 450! Times for 6 pounders are hard to find, most little chickies are dispatched at 2-1/2 to 3 lbs it seems. Rack, no rack. Herb in cavity, herbs under skin, butter or olive oil. Wish me luck. I'm going in.