Hot oven. Hot pot.

Hot oven 425

Hot pot, barely smoking.

Canola Oil

Buttered seasoned trussed chicken

Hit the pot with oil. It should smoke slightly more than it was, too

much isn't great but keep going unless a fire starts. Lay the bird on

it's right side in the pot and put it straight in the oven with no lid.

Wait 20 minutes and move the bird to the other side.

Wait 20 minutes and move the bird breast side up. (I find if you can

use some sort of chicken suspension at this point it's better than

direct contact. Either way, press on for 20 more minutes.)

Lower the heat to 375 and pull the bird out.

If it's small, it's probably done and you can turn the oven off. Make

sure by putting a thermometer in the deepest part of the thigh and

reading at least 165. Once you've done this several times you can ditch

the thermometer. You get used to "right". If it's bigger it might need

another 10 minutes or so in the lower oven.

Let it rest for 10 minutes on a plate that rests on another plate. Like,

get a small plate and rest the ass end of the chicken on that to allow

the juices to drain toward the breast as the whole chicken and the

smaller plate sit atop a larger plate. Know what I mean?