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?

Also, does anyone have any hints on keeping Tarragon alive???
That is one herb that is divine for poultry, and I have a hell of a time
keeping it alive! :-(

TIA!

K.
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