Roasted Chicken is one of my specialties and is a carnivore indulgence that I take very seriously. Only the finest birds cross the threshold of my oven. Of all meats, chicken is one that you should be most discerning with and it is worth the extra money. I insist on a chicken that is, free range, organic, antibiotic free, steroid free and air chilled. I like to refer to them as “top shelf” chickens. Whole Food meat counter or a local farmer are the most reliable sources for a top shelf chicken. I verify with the butcher that it is best chicken they have almost reenacting Portlandia. “Did the chicken have many friends?”
