I've never made whole roasted chicken before and I found Thomas Keller's recipe from epicurious. I have a few questions before I embark on this adventure...
1. I don't have a roasting pan (I know, shame on me). Can I cook this in my Le Crueset dutch oven without the lid on?
2. I read some review that this recipes smokes and splatters a lot. If you've made it, is this true? Any tips on minimizing this?
3. Finally, I've never trussed. Any tips and must do's?
Thanks! I can't wait to eat the oysters!