To baste or not to baste? To stuff herbs in the cavity or under the skin? To set on a rack or a bed of aromatics? There are oh-so-many debates when it comes to roasting the perfect chicken! In her March 2007 edition of Prep School in Sauce magazine (cleverly called How to Roast a Chicken Without Cooking Your Goose), Julia performed a controlled series of experiments to answer these questions and more. Along the way, she made this luscious roast chicken (actually, 10 of them!) and styled this photo for the magazine too!