We liked Mary's the best. We prepared the chickens simply, a la Thomas Keller. Oven *fully* preheated to 425F, chickens were generously rubbed with Kosher salt, wings tucked behind. Roasted one hour in a wide skillet. All the chickens were roughly the same weight. The skin comes out extra crispy; breast and dark meat are succulent.
Now, we turn out thoughts to capon. But where to buy or order?