DA's Perfect roast Chicken

The chicken needs flavor before roasting so:
Place chicken in a large bowl and add 3 bay leaves, 1/4 cup cracked black pepper, 1/2 cup salt (don't worry),1 cup white wine, and 2 tbsp honey, cover with warm water to dizzolve salt. Set aside for 2– 3 hours or refrigerate overnight.

Remove chicken and stuff with lots of fresh whole rosemary, 3 lemon halves, and a whole head of garlic.
Don’t preheat the oven! Put the chicken in at about 375º and pour yourself some Pinot.

Then make a sauce.

When the skin is a crispy deep golden brown and the internal temp is about 150º, take the bird out and let her rest for 10 or 15 min.
Drizzle with olive or truffle oil, a squeeze of lemon, and grind some fresh pepper on it. Carve the bird and spoon the warm sauce over each serving.
Serve with garlic mashed potatoes, crusty bread, and a hearty green like calo nero or broccoli rabe.
Have more Pinot and enjoy!

a.ferguson