On Jul 27, 10:15*am, "brooklyn1" > wrote:
>
> Fresh herbs belong inside the cavity or at least *under* the skin.... *dried
> herbs on the outside should be powdered or well rubbed. *Burnt leaves are no
> enhancement to flavor or visual. *If one wants fresh herbs on the outside
> they should be applied *after* roasting. *Carborized parsley or whatever
> fresh herb she used is plain nasty. *I like to eat nicely browned roast
> chicken skin but not when it's burnt... those burnt bits ruin it for eating
> and just don't look very nice. *The chicken skin looks perfectly roasted
> except for those burnt bits of whatever. *This is just a constructive
> criticism only for the benefit of those wishing to learn; do not place fresh
> herbs on the outside of any meat one will roast/fry. *Even the dumbest dago
> knows to place the fresh herbs inside the saw-seege casing.

For roasting and grilling whole chickens, I like to insert a compound
butter under the breast and thigh skin. Sometimes with herbs,
sometimes with garlic, sometimes with citrus. Dry rubs also work,
particularly for grilling. But I agree that fresh herbs simply
sprinkled on the outside surface is not effective. -aem