I swear that I have some restraint. Between this and the drumstick picture, it might seem like I have an animal response to a roast chicken, and can't resist tearing into it with my teeth. This chicken, which I salted 24 hours in advance and rubbed with cumin, was delicious, but the wolfish tears across the breast skin is more a result of sticking to the pan than any fierce appetites on my parts.Judy Rogers recommends heating the cast iron pan on the stovetop before putting the chicken in, and says that that and a dry chicken skin will keep it from sticking. Maybe next time.
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