TRUSS CHICKEN
Cut a five-foot length of kitchen twine.
Set the chicken on the work surface breast side up.
Drape the center of the piece of twine over the end of the neck that protrudes
from the cavity, then bring it underneath the joint that connects the wing to
the breast.
Run each end of the twine into the creases of the legs, then cross the chicken's
ankles and loop the twine around them.
Pull gently to secure the legs in place. Tie a single knot, then bring the twine
back through the leg creases toward the breast.
Wrap the twine around the wing tip joint and flip the chicken over.
Tie a knot over the backbone and snip off any excess twine.
Preheat the oven to 500 F
Adobo:
Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the
peppercorns and oregano, pounding well after each to incorporate them into the
paste. Stir in the olive oil and vinegar.
Loosen the skin covering the chicken breast by working your fingers gently in
between the meat and the skin that covers the breasts. Do the same to as much of
the legs and thighs as you can without breaking the skin. Flip the chicken over
and repeat on the chicken's back. Using a teaspoon, rub the adobo under the skin
all over the chicken, and inside the chicken cavity.
Truss the chicken with kitchen twine and set on a rack in a roasting pan.
Roast 30 minutes. Lower the heat to 400 degrees F, and continue to roast until
the juices from the thickest part of the thigh near the bone run clear, about 45
minutes. Alternately, roast until an instant reading thermometer registers 165
degrees F when inserted into the joint where the thigh meets the backbone.
Let rest 10 minutes before serving.