Hello! I typically like to bake/roast a whole chicken in the oven after dry seasoning it overnight with herbs de Provence, paprika, black pepper and salt and lemon juice and vermouth. 350-400 degrees for about an hour. However, the taste never gets through deep enough into the chicken meat.
SO I was thinking of instead of putting it straight in the oven, I could slow simmer the chicken in a pot of heavily seasoned water first, and then let drain, and then broil it for the toasted effect?
This sounds like both a brilliant and terrible idea. I haven’t tried it yet. A little scared to. Was wondering what people on here think and if anyone has other advice for getting herbal seasoning to sink in deeper for a roasted whole chicken recipe.
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