i always do a paste of herbs + oo or butter btw the flesh and the skin, roast with lemon and herbs in the cavity. also a fan of starting the roasting process w/ bird upside down, then flipping so as not to overdo the skin.
i should try another kind... paprika & garlic sounds great.
― tehresa, Monday, 26 December 2011 02:57 (twelve years ago) link