The food lab better home cooking through science ( PDFDrive ) 730

pepper, lemon zest, and butter in a food processor and process until a paste is formed, scraping down the sides as necessary Separate the chicken skin from the breasts (see here) Rub the herb mixture all over the chicken and under the skin Roast according to the Simple Whole Roast Chicken recipe (here), skipping step 2 JAMAICAN-JERKRUBBED ROAST CHICKEN Jerk-style chicken is a specialty of Jamaica, where the chicken gets a wonderful smoky-sweet flavor from being slow-cooked over fresh pimento wood or laurel wood— the tree that bay leaves come from We don’t have access to those ingredients in our kitchens, but we do have what it takes to make the spicy allspice-scented marinade Rather than roast the bird over laurel wood, I do the next best thing: roast it surrounded on all sides by thyme and bay leaves Using the butterflied method gets you gorgeously crisp, charred skin NOTES: For the juiciest results and best skin, dry-brine the bird and air-dry it overnight as described here Be extremely careful working with Scotch bonnets or habaneros: they are very hot and their oil can cause skin and eye irritations Use a separate cutting board, wear latex gloves if you have them, and wash all surfaces and knives immediately after slicing them  ... takes to make the spicy allspice-scented marinade Rather than roast the bird over laurel wood, I do the next best thing: roast it surrounded on all sides by thyme and bay leaves Using the butterflied... For the juiciest results and best skin, dry-brine the bird and air-dry it overnight as described here Be extremely careful working with Scotch bonnets or habaneros: they are very hot and their oil can cause skin... chicken is a specialty of Jamaica, where the chicken gets a wonderful smoky-sweet flavor from being slow-cooked over fresh pimento wood or laurel wood— the tree that bay leaves come from We don’t have access