Roast Chicken

It always used to be said that the sign of a good cook was his or her ability to roast a chicken perfectly It remains a valid gauge of competence today, for people stubbornly tend to over-cook while still ending up, with a flabby skin. Perhaps one reason for over-cooking is that people have become paranoid about salmonella. To be absolutely safe, no trace of pink should be found, even around the bone. Thus the challenge is to produce a roast chicken which is golden and crisp-skinned without