No matter which recipe you use to make a roasted chicken, I can almost taste the mild flavor of the chicken once it’s been cooked. It always needs additional salt and pepper. And it feels as though something is missing…
Here’s the secret to the flavor bomb for your next bird!
Grab a couple of garlic cloves, take off the paper, and “crush” them with the flat side of your knife, a cutting board, your hand, whatever you have at your fingertips…
Take one of these oily pieces of garlic between your fingers and
get right under the skin of your chicken and really rub the meat of the chicken with the garlic. Then, leave the piece under the skin while it cooks.
Repeat this process with each part of the chicken; its thighs, its drumsticks, and both breasts. Leaving behind the crushed pieces of garlic, under the skin.
Ooooooooo! The flavor this imparts!
Bon Appétit, Ma Chérie!