The roast chicken... master it and you will feed yourself and others for a lifetime.
But how to make it always perfect?
Today I tried Thomas Keller's ad-hoc at home recipe with mixed results.
Flavor was perfect. I seasoned it well. Skin was well browned, probably from the butter. Breast was a little bit dry but not too bad.
However... the main complaint was that the meat around the thigh bones was tough... not inedible tough but tough to separate from the bones, i.e. requiring too much knife and fork action.
I cook everything in my outdoor gas grill, so when recipes (like this one) call for oven, I use it as such. I put the lid down and open it rarely, watching the temperature. I also use cast iron skillets.
My chicken stood outside the fridge for about two hours. I left it inside the grill at 400deg for about an hour, roughly following ad-hoc's instructions.
What else could I have done/can be done to make it "fall off the bone" around the thighs?