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1

Be careful when you use the ground salt. My family and I ground up the salt into a fine powder to where it resemble confectioners sugar and poured it on the hot popcorn. It sticks but when you eat the popcorn, you also inhale the tiny salty particles and cough up a storm. We continue eating but it is annoying and leaves a slightly salty feeling in your ...


3

Not trussing is not your problem. I don't always truss a bird and often spatchcock (butterfly) them. I don't find that it makes a difference in the seasoning either way. What I suggest is to season inside and out, but with about twice as much seasoning on the inside. Then season under the skin. Let the chicken set for about 30 to 40 minutes before cooking. ...


1

Make a salty stuffing and stuff it inside the skin between the breast and skin. The salt won't get into the flesh on top because the skin protects it and sticking it inside won't do anything because salt doesn't rise, the steam does but leaves the salt in the bottom doing nothing but seasoning the very bottom which you don't eat. Stick a lemon in that whole ...



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