Crispy Roast Chicken

What do you do with the vegetable oil? I didn't see it in the instructions

I made this after seeing the same recipe in Cook's Country Magazine. VERY GOOD! I added a little pepper and garlic powder to the salt/cornstarch mixture. The outside was nice and crispy, but the inside was still moist and delicious.

Yum! the outside of the chicken is as crispy as if it had been fried. I followed the recipe exactly and used the 2 teaspoons of salt but forgot that Dutch birdies sold whole tend to be on the small side so the skin was not only very crunchy but quite salty too, so next time I will remember to cut the salt in half for our smaller birds. The rest of the cooking was easy and in all in years of roasting chickens I have never lined the roasting dish with foil.. wow what a difference in cleanup THAT made. Will be making that a habit from now on. Even though it was small, I did need to cook my chicken for just over an hour to have it fully cooked in the thickest parts, maybe that's my old oven and loosing heat from opening the oven several times to turn the bird over , although I do try hard to have the door open for the shortest time possible. I also would like to stuff the cavity next time with stuffing or herbs for a little extra flavour. Please see my rating system: 4 stars for an excellent, easy recipe that left the skin very crunchy indeed and the inside tender and moist. Thanks!