Description

There are many ways to cook roast chicken, but the perfect bird definitely has two things going for it: crispy skin and juicy meat. The problems happen when you bring marinades into the equation, since that high-heat roasting that gives you optimum results often sees your marinade burning. Here’s the answer: flavouring a butter and spreading that beneath the skin. You’ll protect the skin from burning, plus get a super-succulent meat from the butter basting the chicken as it cooks. Perfection. Don’t forget to use a butter that contains at least 80% fat content to give you the most intense, delicious flavour.