I am a self-described foodie and Food Network junkie. I have special affection toward chefs Bobby Flay and Mario Batali.
Recently, I’ve been following Ina Garten, pretty closely. The other night I made her “Perfect Chicken” recipie…and let me tell you…utter heaven. I am not really a big fan of chicken, especially, the wretched boneless, skinless variety. But this recipe calls for a whole chicken, glorious skin still on.
Make this dish for Sunday supper and take leftovers to work with you on Monday, you will wish you made two birds:

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
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