I've roasted a lot of chickens over the years and have experimented with many different methods (see my classic roast chicken recipe here). I recently came across a new recipe from NYTimes food writer Melissa Clark and it calls for brining the bird with feta and whey. It's truly a game changer and makes for an incredibly flavorful and succulent bird. The extra time is worth the effort and be sure to source the best chicken possible, ideally from a local farm.
While the chicken is roasting be sure to saute up its liver as a delectable snack!
For the full recipe and video of Melissa Clark composing this dish visit NYTimes.com at this link.
James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com