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A good roast chicken will never let you down. And though the recipe calls for just five ingredients roasting a chicken to tender, juicy, skin-crisped, perfection can be tricky – it’s a matter of cooking two different kinds of meat at once. The lean, white breast cooks faster than the rich, dark legs and thighs.The best technique originated in Asia, home of the chicken where the cooks roasted their birds on a rotisserie. This way the heat of the oven circulates around the chicken while its fats n …

Serves 4This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.Vinaigrette2 tablespoons fresh lemon juice2 small shallots, finely chopped½ teaspoon Dijon mustard½ teaspoon honey¼ cup warm, rendered chicken fat or extra virgin olive oilSalad3 cups shredded or chopped cooked chicken …