The trick for the very best chicken
Maybe I would choose a roast chicken as my last meal. So simple, but when the meat is tender and the skin is crispy, it comes very close to perfection for me. How do you achieve that? Butter, lots of butter, under the skin to be precise.
The butter keeps the breast from drying out too quickly and makes the skin extra crispy. First, season that butter with—well, with whatever you like, really. My standard ‘recipe’ is finely chopped garlic, rosemary, thyme and, of course, plenty of pepper and salt. Also delicious: tarragon, sage or parsley. You can even mix in small pieces of bacon if you’re in the mood for something extra rich.
Chicken juices
Let the butter come to room temperature first, then knead all the ingredients through it easily. Next, carefully loosen the skin around the breast. It’s best to do this with a spoon, gently loosening the skin over the entire breast and part of the legs. Be careful not to tear the skin. Then tuck the butter under the loosened skin and the chicken can go into the oven. Baste the bird with the melted butter and chicken juices from time to time when you remember. Tip: this also works with separate thighs or legs.
Also read:
