From six to twelve months ago I roasted, several times, a chicken using a recipe from some or another publication. I have looked up old issues of Gourmet and Cooks Illustrated to no avail. This recipe, which never failed, called for trussing the chicken to prevent scorching, roasting at 500 degrees for ten or fifteen minutes and for another twenty or thirty minutes at 300 or 350. Does anyone with an obviously better memory than mine know of this recipe and where it came from? Thanks in advance.