The grocery in Santa Cruz (Food Basket I think it's called) gets fresh chicken on Wednesday around midday. That's the best time to get whole chickens that are just the right size, and tenderness and flavour for quick roasting or barbecue. These can be roasted for 90 minutes at 400 F (200 C)
They should be cleaned and salted for at least a couple hours, overnight if you have the time.
THYME ROAST: Sprinkle the whole chicken generously with thyme and olive oil. Start baking on its back, then turn onto the breast after half hour. Bake at 400F for 90 - 100 minutes. Cool before carving.
BARBECUE: Quarter the chicken, salt for two hours. Make a marinade or sauce by blending the following and coating the chicken;
Tomato ketchup, half cup or little more
Brown sugar, 2 tablespoons
Shadon beni, bunch
Ginger, thumb size piece
Garlic, 2-3 cloves; piece of hot pepper (optional)
Bake at 400F for 90 minutes.
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