I made the best roast chicken for dinner tonight. Martha had a chef on a while ago (I was watching an episode from the DVR) and he said to soak the chicken in warm water for twenty minutes to (a) help the chicken to cook more evenly and (b) "purge" the meat of some of the old juices. So I did, and then just rubbed the bird with olive oil and salt and pepper and then roasted him (I didn't even truss the legs) at 450, basting every ten minutes, until he reached 170. It was sooooo good.
And I made some yummy mashed potatoes, and we had strawberries.
I am so full :)