"new years resolution" news and stories

A few responses to my post yesterday anticipated the spirit of my second resolution, to perfect that classic of classics, Roast Chicken. My fellow slashfoodie Kat Kinsman plans to master The Biscuit, while a reader named Michael has set his sights on Bouillabaisse. Both worthy goals.

Roast chicken has always flummoxed me. Various recipes pull me in every direction. Do I butter? Rub with some kind of spice concoction? Do I truss? What about basting? Chicken stock at the bottom of the pan, or poured over the bird, or none at all? What, if anything, ought I stuff into the cavity? At what temperature shall I roast it? Pan sauce? Au jus? Somehow, my Thanksgiving turkey has always turned out quite nicely no matter which way I go, but I've never roasted a chicken--never--that I've been terribly proud of.

Am I cursed? This year, I will find out. I plan to try every variation and, perhaps more importantly, take notes. Periodically throughout the year, I'll share those notes, and accompanying photos, so we can all roast chickens to crispy golden tender moist perfection. Then again, you probably already do that, so please don't hesitate to share your tips. I might try your method first! Oh, and to keep the experiment semi-constant, I plan to use high quality but readily available Bell and Evans chickens every time. I'd also welcome suggestions for creative uses for leftover roast chicken. Or, if chicken's not your thing, what will you perfect this year?