Chicken is by far the most popular meat product to purchase for the home cook. It may be the ease of access to the product, its neutral flavor or simply the price point. For others nutritional content or its ability to take on any flavor combination is the most important aspect to this ever-versatile ingredient. Cooking chicken, no matter the cut or cooking method, can be mastered by anyone just by learning the fundamentals as you would for any sport. The hand eye coordination used to hit a baseball starts with youngsters hitting off a tee before hitting a live pitch; the same applies to roasting a whole chicken.Starting with the whole bird instead of just one particular cut of chicken will help you learn basic roasting techniques. To some working with such a large piece of meat can be intimidating, but just as hitting a baseball of a tee to get the “feel” of hitting, roasting a whole chicken will allow you to see, hear, feel and smell the fundamentals.Cooking, like hitting a baseball, is a visual action, but in cooking other senses are used to ensure a perfect final product. As you try this basic roasted chicken method you will have to use your other senses as well. Feel: The first step of roasting any piece of meat is to make sure it feels dry to the touch. Use paper towels to pat the outer and inner part of the chicken dry. In doing so you have created the proper environment to roast, any additional moisture will start a steaming process, roasting is all about making the outside crispy all the while keeping the inside moist. Sound: Cooking is just as audible as it is visual; one of the first steps in roasting the proper chicken is slow pan searing the bird. Making sure that you have the proper heat under the pan is crucial and can be determine by sound. You will hear the sizzle as you place the chicken in the pan. This “sizzle” should be a mellow sound, a slow soft constant “sizzle”. If the oil is popping out of the pan and the “sizzle” is too loud to talk over, your heat is too high. Smell: Obviously, is a very important sense in basic cooking. While the chicken is slow pan searing you should only smell mellow hints of the fat being rendered out of the skin, if you smell anything stronger you know it is time to rotate the chicken to another position to give that area a moment of rest.Ok, now you are ready to give it go. Practice these fundamentals using this recipe for the “Perfect Roasted Chicken”. Chef Troy Online Roasting LessonYou can get a “visual” roasting lesson with this link online Troy Gagliardo the Perfect Roasted Chicken.