replied on twitter but 140 ch limit doesn't work well for recipes! Basically, I use Alice Waters' recipe, which is really simple and foolproof. Salt and pepper inside and out beforehand (up to a day ahead), then put sprigs of fresh herbs like rosemary and thyme, some pieces of butter and crushed garlic under the skin and inside the cavity, then roast at 350 or so (I think) for 3 sets of 20 min, starting breast side up and flipping each 20. Start checking if it's done after 60 min. Let rest 10 min before carving (if you can wait that long!) The roasting time is for a 5lb bird I think, so scale up or down depending on how big yours is. This recipe's never failed me yet, and you could probably get creative pretty easily. - Shirley Wu from twhirl

awesome :) thanks shirley! - Kaitlin Thaney

Also see Heston Blumenthal/In Search of Perfection/Roast Chicken http://www.youtube.com/watch... reshown on BBC1 last Saturday... - Graham Steel

now i have that theme song stuck in my head :) thanks graham. - Kaitlin Thaney