[mattmaroon]

I just truss and roast whole, probably once a week or so. Basically the recipe in the beginning of the Bouchon cookbook.

[tptacek]

I used to do that. That's what Ruhlman says in his sex chicken recipe, too. But boned out and flattened whole chickens make extra extra crispy skin, cook faster, and are especially easy to stuff with butter or sausage.