We have modified, bred, and squeezed out all flavor and juice from our chickens. Even if you buy the so called free range chickens what you are getting is a modified bird with hardly any fat and all white meat. I am a dark meat eater and I love the taste of chicken, or I did love the taste of chicken. Until our recent trip to China. I did not realize just how much I missed that taste. In China they still allow the bird to have fat and dark meat. I cringe at the butcher shop when I look at those skinless, boneless, chicken breasts. Why not just eat the butcher paper and be done with it?
I started to experiment on how to return the flavor and juice to my roast chicken. Sadly, the good old chicken taste has been genetically removed with the dark meat, so I needed to replace it with another flavor. I also needed to add juice to the meat. What I ended up with is this. I use Penzeys Spices Greek Seasonings and butter.
First I wash the chicken, then break loose the skin from the meat all around the breast.
Next I insert slices of butter to just about fill the pocket which I had made.
I will then use butter to rub down the rest of the bird where I could not get the skin loose.
After this butter rub down and insertion I liberally sprinkle the Penzeys Spices Greek Seasoning all over the bird.
The chicken then goes into a 425-degree oven for 30 minutes, turn done the heat to 325 degrees for about 45 minutes and you are ready.
Check with a meat thermometer to make certain chicken is cooked. Let chicken rest about ten minutes before carving, Use a very sharp knife for carving so the skin will stay with the meat. Enjoy.