Courtesy Katherine Stern, chef, La Posta in Santa Cruz
1 whole 3½–4 pound chicken (I usually buy from Fogline Farms)
1 cup chicken stock or water
Season the bird generously with salt and let sit overnight or at least 8 hours.
When ready to roast, pat the bird dry with a kitchen towel, tuck the wing tips under its back and let sit at room temperature.
I use a variation of what I call the Zuni Café method to roast the chicken. Heat oven to about 500° F. Choose a pan that will fit the bird snugly. (At home, I use an oval, enameled cast iron pot that belonged to my grandmother.) Place the pan on the stove over high heat.
When hot, place the bird in, breast side … Read More