If you are not into spicy, and/or your meat is dry, I suggest a few things: First, lift the chicken skin and rub your spices into the actual meat as well as the skin. I suggest cutting a lemon into half, and squeezing and rubbing the lemon juice on the skin. I then use garlic, cracked pepper, and other spices on the chicken. I take lemons and limes and stuff the chicken with it. No stuffing to suck the juice out of the bird! It infuses the bird with excellent flavor, keeps it light for summer dishes, and helps preserve the juiciness. Last, but not least, I'm a white meat girl, and hate a lot of fat and calories. Cook your bird upside down - breast (with skin) at the bottom. The moistness from the dark meat and the rest of the bird sinks into the white meat. The breast skin is not as tempting, because the breast has soaked the flavor. All in all, great when having to whip together a quick, and healthy, meal!
Was this review helpful?
4 users found this review helpful
If you are not into spicy, and/or your meat is dry, I suggest a few things: First, lift the...