On Tuesday, I roasted a chicken for dinner, which I don’t do nearly enough. It’s typically faster to cook chicken breasts, thighs or legs instead, and easier to serve them too (no carving). But it’s not hard to roast a whole chicken, and it’s one of the great soul-sustaining foods. There are several methods for cooking a perfectly simple roast chicken, each with its advocates. As always, tell me what you’ve been cooking and what you think at dearemily@nytimes.com.

Source: New York Times December 11, 2020 17:26 UTC