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4

It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin gets crispier when you salt it between ...


2

You must loosen the skin of the chicken with a dull object, like a spatula, then you can add the spices as you see fit. This video shows how to do it and adds some fat to keep the (turkey) chicken breast moist.



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