olive oil or melted
butter to make a
paste, adding 1 to 2
tablespoons red or
white wine vinegar if
desired. Separate the
skin covering the
breasts from the
meat. Rub the spice
mixture all over the
chicken, inside the
cavity, and
underneath the skin.
Proceed as directed.Glazes and
Marinades
Brush onto the skin
during the last 10 to
15 minutes of
roasting. Reserve the
excess and serve with
the chicken as a
sauce.