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[quote=Anonymous]Make your own chicken!!It is CRIMINALLY easy to make a perfectly tasty chicken and you’ll never be tempted to grab the $5 mealy slimy garbage from Costco.

A smaller chicken is best, no more than three pounds. All you have to do is dry off the inside and outside really well. Salt it very very liberally- like a whole tablespoon showered on the outside and probably at least half a tablespoon inside the cavity. Plenty of black pepper too. Sprinkle some thyme on top too if you have it. No other spices are needed but add whatever you want.

Put nothing in the cavity. Don’t add any fat. Chickens have plenty as it is.

Truss it—this is the hardest part to get the hang of if you’ve never done it before, but it’s not a big deal and is pretty much optional but will help it cook a bit more evenly and ensure maximum skin crispage.

Put in a 450 degree oven. I put mine up on a rack but you can set it on a baking pan and it’s fine.

Cook somewhere between 30 and 45 minutes until the meatiest part of the breast reaches 160 and then let rest. Some people say 150-155 but I find at 160 the breast is still plenty moist but allows the dark meat to not be as flabby.

Optional to make a gravy from the drippings or just mix them into a little chicken broth, pour them directly back onto your carved chicken, or just ignore completely.

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