Ask 100 cooks how to roast a chicken and you'll get 100 different answers. If you don't already have a go-to technique, now is a good time to develop one. Whole chickens are cheap, as in less than a dollar a pound if you watch for specials.

Whole chickens also are easy to prepare with ingredients you probably already have, and they can cook, with little tending, in less than an hour.

Regardless of how you roast it, make sure the internal temperature taken between the thigh and the breast is at least 165 degrees.

Let the chicken sit at room temperature for at least 30 minutes before roasting so that it will cook evenly. You also need to rub salt on the outside for flavor and regulates moisture. Let baked chicken rest 10 minutes before carving.

The skin works to keep the moisture in; leave it on when you're roasting even if you don't plan on eating it.

When the bird is done, make a sauce or gravy out of the brown bits on the bottom of the pan by adding a little water and flour or cornstarch.

GINGERED CHICKEN CUBAN-STYLE

Here's a fresh flavor profile from the National Chicken Council:

• Combine 2 tablespoons minced ginger, 3 minced garlic cloves, ½ teaspoon allspice, ½ teaspoon cinnamon, 2 teaspoon ground cumin, 2 tablespoons brown sugar, ¼ cup chicken broth, 2 tablespoons lime juice, ½ cup orange juice, 1 tablespoon Worcestershire sauce, 2 teaspoon hot sauce and ¼ cup finely chopped cilantro in a self-sealing food bag.

• Add 1 whole (4- to 6-pound) chicken.

• Seal bag and refrigerate at least 8 hours or overnight, turning from time to time.

• Remove chicken from refrigerator 30 minutes prior to roasting to bring to room temperature.

• Heat oven to 350 degrees.

• Remove chicken from marinade and place, breast side up, in a roasting pan. (Discard marinade.)

• Sprinkle chicken with salt and pepper.

• Place in hot oven and roast 20 minutes per pound, or about 1 hour and 20 minutes for a 4-pound chicken.

• Check internal temperature in thickest part of the thigh; it should be at least 175 degrees.

• Remove chicken from oven and let rest for 10 minutes before carving. Garnish with minced cilantro. Makes 4 servings.

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