or melted butter to
make a paste.
Separate the skin
covering the breasts
from the meat. Rub
the herb mixture all
over the chicken,
including between the
breast skin and meat.
Proceed as directed.Woody Herbs
(thyme,
rosemary,
bay leaf, etc.)
Separate the skin
covering the breasts
from the meat. Place
whole herb sprigs
inside the carcass (or
under and on top of
the chicken if
butterflied). Proceed
as directed. Discard
the herb stems before
serving.