Roast a Young Chicken

1. Place a young chicken inside a container with a lid. Refrigerate it for 24 to 48 hours to allow rigor mortis to pass and any remaining blood to drain from the chicken.

2. Wash the chicken with cool running water and dry with paper towels.

3. Prepare a young bird for roasting by rubbing the skin with softened, unsalted butter to aid browning. Work butter mixed with salt and pepper under the breast skin to add flavor and keep the white meat from drying out. Rub the cavity of the chicken with more salt and pepper.

4. Place the chicken on a V-shaped rack in a roasting pan. Set the oven to 450 degrees Fahrenheit and blast the chicken for 15 to 20 minutes to crisp the skin.

5. Reduce the oven temperature to 375 F and continue roasting until the internal temperature of the meat registers 165 F on a meat thermometer. Remove the chicken from the oven and allow to rest for 10 to 15 minutes before serving to distribute the juices.

Stew an Old Chicken

1. Place the chicken, either whole or cut up, in a large stew pot. Add enough water to cover the chicken and seasoning the liquid with salt and pepper.

2. Bring the liquid to a boil, then reduce the heat to simmer. Check the chicken periodically to see if the liquid needs replenishing.

3. Stew the chicken until it registers 165 F on a meat thermometer. Remove the chicken from the liquid. Serve the stewed chicken on its own, or use the stock to make soup.