aem wrote:
> 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
>
>

When I oven roast chickens, I also to this quite a bit. I will also
split the chicken in half to make the process easier, and also shorten
the cook time.

Bob