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"  Last night I ate dinner at Resto, a small, casual Belgian bistro in Manhattan. My friend and I shared the Four Story Hill Farm Whole Poularde--translation: roast chicken. All I can say is wow! It really reminded me how good a simple thing can be. It was perfectly cooked (just to the point where it was no longer pink but still moist and tender with a crackling skin), beautifully presented (carved and arranged on a huge white platter surrounded by fingerling potatoes, small white onions, little chunks of extra-smoky bacon, and pan juices, and garnished with a bouquet of wild arugula), and utterly delicious. The good news is you don&amp;#039;t have to go out to a restaurant to enjoy this wonderful dish. You can easily prepare it in your own kitchen and as a bonus enjoy the smell of the bird roasting in the oven. If all you have is the trusty old roasting pan you inherited from your grandmother or that you originally bought for your student apartment, no need to invest in a new one. When we tested roasting pans, we found that chickens came out well browned, crispy, and tender regardless of which one we used. Just, like us, follow the method our test kitchen advocates for results that won&amp;#039;t disappoint. And for more great ideas for roasting chicken and other foods, order a copy of Good Housekeeping&amp;#039;s Roast It! which contains 140 triple-tested--reliable!--receipes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22627/roast-chickenjust-for-the-tast/>