The food lab better home cooking through science ( PDFDrive ) 718

or melted butter to make a paste Separate the skin covering the breasts from the meat Rub the herb mixture all over the chicken, including between the breast skin and meat Proceed as directed Woody Herbs (thyme, rosemary, bay leaf, etc.) Separate the skin covering the breasts from the meat Place whole herb sprigs inside the carcass (or under and on top of the chicken if butterflied) Proceed as directed Discard the herb stems before serving Alliums (garlic, shallots, scallions, chives) Finely mince enough alliums in a food processor or by hand to make 2 teaspoons to 2 tablespoons Combine with 1 tablespoon olive oil or melted butter to make a paste Separate the skin covering the breasts from the meat Rub the herb mixture all over the chicken, including between the breast skin and meat Proceed as directed Spices Combine 1 to 4 teaspoons spices with 1 to 2 tablespoons ... tablespoon olive oil or melted butter to make a paste Separate the skin covering the breasts from the meat Rub the herb mixture all over the chicken, including between the breast skin and meat Proceed as directed...Alliums (garlic, shallots, scallions, chives) Finely mince enough alliums in a food processor or by hand to make 2 teaspoons to 2 tablespoons