How do YOU roast a chicken?

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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: