Anyway I've decided to become a recipe blogger and this is my first post. Tell me how clear is the info on how to cook this one: ------ It all begun on a cold and desolate evening more than three decades ago in a small village on the Dinaric Alps. Your humble juicy roast chicken recipe writer was born, unfortunately. Times were difficult and jews were everywhere. In the walls, in the forest, in the basements and in the attics, but one place was always jew free - chicken coop. Racial purity of the chicken coop is rarely discussed or even brought up at all. The perfect order and structure of chicken society leaves little room for subversion, as outsiders are tolerated only for business and commerce purposes. Goods are exported daily in the morning and import goods are received multiple times per day. Once business transactions are done, any outsiders caught within coop borders will be mercilessly pecked out. This type of system worked very well for the coop and the economy was flourishing. Then, a local well-standing chicken came up with a brilliant idea - to create a coop owned institution where chickens could store their excess feed that was left over from the day before. Then fucking mossas bursted into the coop, grabbed the said chicken AND CHOPPED IT'S FUCKING HEAD OFF. IT WAS PLUCKED BEFORE THE VERY EYES OF THE TERRIFIED COOP, IT'S SKIN WAS PATTED DRY AND MOSSAS AGENTS LAUGHED AS THEY CRUSTED IT'S SKIN WITH GENEROUS AMOUNT OF KOSHER SALT. THEY THREW IT IN THE PRE-HEATED OVEN AT 220 CEL (430 FAH) FOR 60 MINUTES, CHECKING THE MEAT TEMPERATURE FOR THE LAST 15 MIN NOT TO OVERCOOK IT. IF THEY WANTED A CRISPIER SKIN, THEY WOULD HAVE PUT IT ON BROIL FOR THE LAST 5 MIN. OR MORE IF NECESSARY. After they were done with it, they just left it there to cool off for 15 min before they carved it to pieces. The coop was never the same again.