Katra wrote:

> I once saw a technique where you slit the skin of a roasting chicken,
> and shove fresh herbs under the skin. It's been ages since I saw that,
> but now that my herb garden is over-producing and I have a couple of
> small greenhouses that I can use for some of the Annuals during the
> winter, I'd like to try it more. I adore Basil and that is one plant
> that never survives the winter normally. I hope to winter some over now
> in the greenhouse. I'll just prevent it from blooming. ;-)
>
> Where is the best place to slit the chicken skin to insert the herbs?
> Any technique advice?

Don't need to slit it any more than is done in the killing and
cleaning. Slide your hand between the skin and meat to create a space.
Put herbs in, finish as usual. Be careful about what and how much you
put in. I once did a heavy hit of rosemary, like 6 sprigs, and I was
sorry I did. Nowadays, I put a dash of olive oil in a bowl with salt
and pepper and sometimes melted butter. Mix together and dredge the
herbs in it before stuffing under the skin.

Also stuff birds that way with chopped dried fruit. It rehydrates with
chicken juices and seasons the meat in return.

Pastorio