Technique: 3 Steps to Great Roast Chicken
Source of Recipe
Fine Cooking magazine
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1. Slip your seasonings under the skin for full flavor and moist meat. Rub the chicken all over with softened butter, gently pushing the butter and other seasonings under the skin without tearing it.
2. Fill the cavity with flavor:
Season the bird inside and out with salt and freshly ground black pepper, and stuff the cavity with herbs, lemon, mushrooms -- whatever will enhance the flavor of the meat and the sauce.
3. Lift the bird with a rack so the skin crisps all around. A V-shaped rack is best, set in a heavy roasting pan just larger than the rack; but a flat rack is better than nothing.
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