Quote:
Originally Posted by jyl
The problem: the breast meat tasted like chicken white meat, meaning a bit bland. I need to figure out how to infuse more flavour into it.
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Use a compound butter, which is butter with fresh herbs mixed in it. Look up any decent French recipe for roasting a chicken. Some herbs work well, some don't. Don't use bacon, or chicken fat. Add an onion to the cavity with the lemon, or place the chicken on sliced onions in the pan. Don't forget to properly season the bird, inside and out. Most people under-season meat.
While you're at it, try some european butter. It's got a higher fat content and some of them taste a great deal different from the regular crap we make in the US.
JR