[Don Plumley]

The best lesson is simplicity. Thomas Keller (known for his roast chicken) did a slot on Bourdain's technique's special. I seem to recall the biggest lesson was to temper the chicken first - bring it to nearly room temperature before you roast it. Introducing the cold chicken into the oven lowers the temperature and the time it takes to heat the inside of the chicken from a very cold temp causes the meat to start drying out because of the longer cooking time. All the extra work, brining, separating skin with butter, etc. are essentially done because you are compensating for a cold bird.

The other point was the way he trussed the chicken to make the heat more even. And he cut out the wishbone first to make taking the breast meat off easier.

I made one the other day and it was the easiest, best chicken I've done. The might have the video up on Food TV or UTube. There are recipes online for "Keller Roast Chicken" but they are more complicated than the version he showed on TV.