Step 2: Go in from the Bottom
Lift up the flap of skin at the bottom of the breasts,
insert one or two fingers, and slowly work your way
upward, separating the skin as you go and being
careful not to tear it.

Step 3: Meet in the Middle
Use the fingers of your other hand to go in through
the neck end, separating the skin there. Your fingers
should be able to meet in the middle once all the skin
has been separated. Rub salt and pepper into the
breast meat. Your bird is now ready to roast.

BASTING AND TRUSSING:

TWO METHODS THAT DON’T

MAKE FOR JUICIER MEAT

I’ve seen it suggested that barding chicken by

draping it with slices of a fatty meat, like bacon, or
basting it by spooning melted butter or pan juices
over the top as it cooks, will help it stay moist. There
are two theories behind this. The first is that some of
the fat will be absorbed into the breast meat.
Poppycock. As our experiments have shown us, that
breast meat is shrinking and actively forcing juices
out—it certainly ain’t absorbing anything! The