The taste of this bird flies far above the rest.
Recipe for Herbed Roast Chicken:
(free to access on CooksIllustrated.com through July 31, 2013)
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The technique is about as good as it gets, and it's called spatchcocking! I've never in over 20 years of dressing a bird under the skin ran into any issues with the legs or thighs. I can't understand her cuts around the legs and thighs, or why she didn't elaborate on why spatchcocking is a far superior method for roasting a whole bird.
and lord knows, who of us couldn't use more herbs in our life?
Great tip. Beautiful chef, too!
Do this for tofu.
Great tip. Love your videos.
I'm glad you posted this, but I have another solution you might try sometime. I don't like butterflying my chickens because I love the way a whole chicken looks when you plate it on the dinner table or buffet. I use herb infused melted butter and use one of my injectors to put the solution under the skin. It works very well and you never have to worry about tearing the skin very much…
awesome tip..i usually just stuff the bird in its cavity with tons of herbs, lemon, garlic, black pepper and found by doing this it really adds a lot of flavor as well
'Eerbs.