Five Recipes for Roast Chicken
Atlantic, The, April, 2006
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The Zuni Cafe Cookbook, by Judy Rodgers (Norton).
The bird is seasoned for several days, a step that can be cut down to overnight for pasture-raised chicken. The precisely described cooking times and visual cues are very useful, and an accompanying bread salad, dressed with drippings, makes any meal a holiday.
Bistro Cooking at Home, by Gordon Hamersley and Joanne McAllister Smart (Broadway Books).
A recipe that helped make the reputation of Hamersley’s Bistro, in Boston: chicken coated with a mustard-garlic-herb marinade, roasted, and run under the broiler at the last minute, then topped with lemon slices and served with roasted garlic cloves.
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Essentials of Classic Italian Cooking, by Marcella Hazan (Knopf).
My default method: stick two smallish lemons, well punctured, ...
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