The food lab better home cooking through science ( PDFDrive ) 719

olive oil or melted butter to make a paste, adding 1 to 2 tablespoons red or white wine vinegar if desired Separate the skin covering the breasts from the meat Rub the spice mixture all over the chicken, inside the cavity, and underneath the skin Proceed as directed Glazes and Marinades Brush onto the skin during the last 10 to 15 minutes of roasting Reserve the excess and serve with the chicken as a sauce Lemon Separate the skin covering the breasts from the meat Cut a lemon in half and rub the cut surfaces all over the chicken, including the cavity and under the skin Then cut the lemon halves into slices and place underneath or inside the chicken Proceed as directed If desired, squeeze some lemon juice on top of the chicken halfway through roasting and just before serving (this will slightly soften the crisp skin but will ...Lemon Separate the skin covering the breasts from the meat Cut a lemon in half and rub the cut surfaces all over the chicken, including the cavity and under the skin Then cut the lemon halves into slices and... place underneath or inside the chicken Proceed as directed If desired, squeeze some lemon juice on top of the chicken halfway through roasting and just before serving (this will slightly soften the crisp skin but will