Roasted Chicken

• 1 3- to 4-pound chicken, organic if possible
• 3 tablespoons salt
• 1/2 lemon
• 2 branches of rosemary
• Juice from one medium blood orange

1. Soak chicken overnight in a brine made of 2 quarts of water and salt.
2. Remove, rinse and pat dry.
3. Preheat oven to 375 degrees.
4. Trim wing tips off chicken, and reserve.
5. Squeeze half a lemon in the cavity, then place the squeezed lemon and the rosemary in the cavity and truss the chicken.
6. Place chicken in a roasting pan, and roast for 1 hour 10 minutes, spooning its juices over it every 15 minutes or so.
7. Meanwhile, place wing tips in a small sauce pan with 2 cups of water, bring to a boil and reduce to simmer for 1 hour.
8. Strain, and set aside.
9. When juices of chicken run clear at joints, remove chicken from oven to warm platter.
10. In roasting pan, spoon off fat from drippings.
11. Place roasting pan on stove top over high heat.
12. Add chicken broth and, scraping and stirring constantly, boil until half a cup of liquid remains, about 10 minutes.
13. Add the orange juice to broth.
14. Drizzle over the carved chicken, which goes well with braised endive and browned potatoes.

salt, lemon, branches of rosemary, orange

Taken from cooking.nytimes.com/recipes/5428 (may not work)