Roast Chicken Instructions.

My Editor had requested a classic roast chicken.  So, in the spirit of going back to first principles, I reached for Julia Child's tome, Mastering The Art of French Cooking.  There was some discussion with Cousin Crispin, whose roast chicken I remember clearly from nearly fifty years ago as among the best I have ever eaten; the perfect combination of succulent meat and crispy skin. 
Julia will never lead you astray in the kitchen.  Just follow her guidance, and all will be fine. The instructions were very specific about regularly turning the bird, and constant basting.  The only thing I added, at Crispin's suggestion, was a glass of chardonnay, some for the chicken and some for the chef to develop some Dutch Courage.  There was a lot riding on this chicken - so to speak:  Julia was quite clear in her introduction, that the quality of a roast chicken is the single best way to establish the skill of a chef, or the quality of a restaurant.  No pressure or anything.  Wanting to make sure I got it all correct, I cast around for somewhere to scribble some notes.  No note paper to be had in the moment, but a perfect plane shaving of hard maple presented itself...  That's what happens in a woodworker's house.  It just needed unrolling, and anchoring with the wine bottle. 
Julia and Crispin's roast chicken, served with thinly sliced roasted herbed potatoes, and French beans, was judged a great success by my toughest critic.