Classic Roast Chicken

Since it is made everywhere, it may be a stretch to call roast chicken “French”—but not to call it one of the simplest of the world’s great recipes. There are three keys to success: One, pay attention to the technique; it works. Two, start with a good chicken (find a free range or kosher chicken you like and stick with it); without it, the technique is wasted. And three, use butter if at all possible; the difference is profound. You can use this technique or any of the variations with baby chicken (poussin) or Cornish hens.