I've been doing a combo of a few recipes. Salt (a good amount) a few days in advance and let it sit in the fridge on a rack--though I wish I could hang it. That's from the Zuni Cafe. The skin gets really dry and darker (especially dark on a good quality well-raised chicken, in my experience). Rub a lot of room temp butter on the skin. Roast as in the Thomas Keller recipe, but leave un-trussed as Heston suggests.
I haven't really found any reason to ever stuff it, because it tastes so good as is. The only thing that would improve it for me would be to spit roast it.