Have you ever cooked a whole chicken better than a rotisserie one from th store

All the time.

Maybe, but given that I can get one of those for $4.99, I don't think I will bother trying anymore.

Yes...I find storebought rotisserie chickens underseasoned & bland (or only taste of salt). Try rubbing a mixture of butter, lemon, salt, black pepper & herbes de provence beneath the skin of a spatchcocked chicken; let it rest in the fridge overnight to dry out the skin. Roast at 375-400 on a rack (or better yet, over an indirect charcoal fire) for 1 hr or 1.25 hrs (if a really big bird). It will blow the doors off of a supermarket chicken, with supercrisp skin.

Try this, from Keller:

LINK

I thought that too, but if we're talking plain old roasted chicken, the only way to come close is brine it, spatchcock it, shove lemon under the skin, and grill with a brick wrapped in foil over it, skin down over indirect heat

Yep. And I posted the recipe here, Mr. Balls. I'll look for it.

Hell yes. Smoker is where its at. Couple weeks ago LeBlanc's had chicken fryers for sale @ $0.69/lb. Bought 3 of them and plan on smoking them this weekend.

All other roasted chicken pales in comparison to this masterpiece...


Simple Roasted Chicken From Sean Brock

I did this earlier this week. It is excellent. From "Heritage", the pan sauce is so delectable; it's reason enough to pull off this dish.


Garlic Confit

6 cloves garlic
1 tsp sugar
1 Tbs kosher salt (I used sea salt)
1 tsp fresh pepper
2 Tbs EVOO

Chicken

Whole chicken, halved
Kosher salt and pepper
1/2 canola oil
Pan Sauce
2 cups good chicken stock (I cheated with Better than Bouillon)
1 Tbs AP flour
1 cup flat leaf parsley, chiffonade cut
Juice of a lemon, plus some zest
Procedure

1 Make the confit. Heat oven to 400. Make a foil pouch. Add all ingredients, seal and roast 25-30 minutes. Set aside.
2 For the chicken, split into halves. Brock removed the wings (I only took off the tips). Season well with salt and pepper. He also cut out the back bone. I left it on one side.
3 Heat two iron skillets to smoking point. Add 1/4 cup oil to each. Just as oil smokes, add the chicken, skin down. Place a heavy skillet over each halve to improve surface contact. Cut fire to med. Sear 5 to 6 minutes. Flip chickens and pop in the oven. Cook until you hit 155 degrees in the thigh, chicken is well browned, and juices run clear. His cook time for a 3 pound bird was estimated to be 20+ minutes. My time with a 4.5 pound hormone blasted behemoth was closer to 35 minutes. Pull, remove bird to a pan to rest.
4 For the sauce, combine the cooking juices into one skillet and set aside. Heat the "dry" skillet until it sizzles and deglaze with half the stock (a cup). Scrape well with a whisk as you bring to a boil and reduce the volume by half, 4 to 5 minutes. Add the remaining stock and set aside.
5 Place the other skillet on high heat. Whisk in the flour (I used closer to 2 T). Make a brown roux, scraping the bottom of the pan. Whisk in the stock mixture, gradually. Emulsify the sauce well. Chop the garlic roughly and add with a bit of the residual oil. Add the lemon juice, zest and parsley, removing it from the heat and pouring up for service. The sauce should coat the back of a spoon. Check the seasonings, too, though it's likely perfect. Awesome sauce to be ladled over each serving of chicken.
Source:Otis2

She stole it from Judy Rogers