mailbox girl wrote:

> Thanks for the responses, I will try patting the skin dry and cooking
> at a higher temp. Do you think if put butter on (or under) the
> skin that would help? I can't tell if the brine would counter act the
> butter somehow- I don't know..
> thanks again,
> pg

i've seen people cook with herbed butter and just regular butter with good
results. i personally like roast chicken with just salt, pepper, with some
garlic cloves, an onion, squeeze a lemon in and put the rest of the lemon in
the cavity... roast away. some people like rosemary with chicken but it
tastes like a pine tree to me