The Times - Serving Waitsburg, Dayton and the Touchet Valley

Julia Child is famous for noting that the quality of a cook can always be judged by how well they roast a chicken. In my quest for poultry perfection, I have tried countless variations and recipes over the years. I've stuffed herbs under the skin, dry rubbed with elaborate spice blends, or simply stuck with salt and pepper. I've brined, yogurt-marinated, and wrapped in pancetta. I've meticulously followed the advice of Alice Waters, Jacques Pépin, Ina Garten, and of course Julia. With each experiment, I have learned a little bit more about roasting the perfect bird.

Recently, I have been...