Roast Whole Chicken

3  lb.		One 2- to farm-raised chicken
1  pinch		Kosher salt and freshly ground black pepper
1  teaspoon		Unsalted butter
1  tablespoon		Dijon mustard

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1)Preheat the oven to 450 degrees F. Rinse the chicken, then dry it very well with paper towels, inside and out.
2)Salt and pepper the cavity, then truss the bird. The wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out.
3)Salt the chicken. When it's cooked, you should still be able to make out the salt baked onto the crisp skin.
4) Season to taste with pepper.
5) Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven.
6)Roast it until done, 50 to 60 minutes.
7)Remove it from the oven.
8) Baste the chicken with the juices and let it rest for 15 minutes on a cutting board.
9) Remove the twine.