Chef Francoise, from the Roger Sherman Inn in New Canaan, shares how to make a foolproof delicious roast chicken.

1 (4-lb) whole chicken
 ½ teaspoon mushroom soy
½ sesame oil

Salt Mixture:

2 ½ teaspoons ground black pepper
1 ½ teaspoon coarse kosher salt
In a small dry skillet over high heat, toast the Sichuan peppercorns shaking the pan until they begin to smoke. Transfer to a mortar or food grinder and grind to a coarse powder.
Combine in black pepper, salt and set aside.

Crushed Fingerling:

2 ½ lb fingerling potatoes, unpeeled
1 tablespoon plus 1teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons olive oil
¼ cup minced garlic
¼ cup minced shallot
2 tablespoons minced flat-leaf parsley

Procedure:

Rinse the potato and put in a large saucepan. Cover them with cold water, add one tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until fork tender. Drain. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to just break them up. Set aside.

Heat the olive oil in a large pot. Add the crushed potatoes, garlic, shallot and cook over low heat, stirring occasionally, for four to six minutes, until golden brown. Combine in the parsley, turning until well mixed. Remove from the heat and keep warm.

Preheat oven @ 475°F. Remove the chicken giblets. Rinse chicken under cold water. Pat dry with paper towel and let rest 30 minutes. Rub chicken with soy sauce Rub with oil.  Let it rest about 25 minutes. Liberally season the inside and outside of the chicken with salt mixture. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast the chicken breast side down for 15 minutes at 475.  Turn breast side up and bake for 25 minutes. Remove to platter and let it rest. When ready to serve, slice the chicken onto a platter and serve immediately with crushed potato on a side.

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