It's time consuming. First, there's the herb and aromatic mix that goes under the skin of the bird. However, instead of just chopping herbs and putting them there, the mixture is simmered in olive oil first, then the oil is pressed out through a fine mesh sieve. Then it all needs to cool. Then the herbs are put under the skin. If you want to know why it's done that way, get the magazine. I can tell you that the smell through the house as the mixture was simmering was heady and wonderful; a tease of what was to come.
Which reminds me, I forgot about the chicken itself. Poor Dudette. I am a bad mother. She saw me rinsing the bird so I could butterfly it and and helped me get some paper towels so I could pat it dry. She made the mistake of telling me that it looked scary. So I chased her around the kitchen with it. Do you think she's scarred for life?
Don't forget to butterfly the chicken before putting the herbs underneath. There's a great set of illustrations on how to do that in the magazine, but basically all you do is cut out the backbone (remember to save it in a zip top bag for stock), flip the bird over and crack the breastbone so it lays flat. READ MORE
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