Tom
Trussing the bird results in the humidity being retained within. You will not get the inside temperature anywhere near the outside, regardless of being open or closed (unless you spatchcock it), but you will lose moisture if not closed.
Hmmmm....sceptical of the physics of that, but I'll give it a go
Out. And always cook untrussed, unless you like undercooked meat.
I never understood this obsession that so many (American?) people have with 'dry' poultry meat. It's really easy to avoid overcooking, and wrapping in foil for fifteen minutes before serving will ensure that juices are retained. And anyway, what do you think the gravy is there for?
In South-East Asia and China, chicken feet are commonly eaten. Get over your western culinary sensibilities.
Ever had andouillette?
OK - so as always for these things, best to turn to McGee. He says
He then says that there are many systems to try to get around the problem - covering the breast with foil, barding with bacon, chilling the breast with ice before roasting, brining (which is what I do) - but says that the only proven way of getting it right is cooking the legs and the breast to different temperatures in different ovens.
So there
We usually do ours on a roaster like this
which really does let the hot air penetrate equally from the inside, assuming a fan-assisted oven, and thereby also largely avoids the 'problem'.
But as I implied, I'm not too unhappy if we do it in a normal way and the breast meat is not succulent and juicy - to my mind, that's how it's supposed to be.
It certainly isn't intended to make powdery, dry meat palatable, even if it's occasionally used for that purpose.
Whole birds I always cook trussed, and breast side down (away from the heat).
In 35+ years, I've always had moist birds (in every sense).
Tom
Joël Robuchon has the tip to roast the bird on its sides first.
@Village Idiot: Do you know a place near Basel to get Poulet de Bresse?
@VI - I just had to say the tag for this thread made me LOL.
France.
(HTH)
When roasting turkey we do it breast-down for the first half of its cooking time.
That's what currying is for.
Do you know were I can get sushi?
Do you know were I can Dijon mustard?
Seriously, Poulet de Bresse Sales Point near Basel:
TEMPE SAUVAGE 28, rue du Sauvage 68100 MULHOUSE 03 89 36 09 72
TEMPE PFASTATT 33, rue Neuve 68120 PFASTATT 03 89 52 12 26
SAS ECKERT 14, rue de Hesingue 68220 HEGENHEIM 03 89 69 18 51
TEMPE RIEDISHEIM 23, rue de la Paix 68400 RIEDISHEIM 03 89 64 42 44