recently my friend and i experimented with several roast chicken methods. first, she made the chez panisse brine. then i made the bouchon brine. i preferred the bouchon, (i also stuffed it with many herbs, etc). finally, last night we made marcella hazan's chicken with two lemons (no brine). they were all lovely.
i think my favorite was bouchon's brine, but i tend to like more and more flavor. however, the chicken with two lemons was simple deliciousness. we used absolutely no herbs, just followed the recipe to a T (although we had to keep it in the oven for longer than the recipe called for).
what are people's favorite roast chicken treatments?