[vash]

crispy skin wins everytime.

brine bird, wipe butter on skin, roast it stuffed with lemons. when done, break bird down into servings, preheat broiler. set chicken pieces on a baking sheet and crisp the skin under the broiler..in the meantime, you would have already started your pan sauce. take some grease in the pan, soften shallots, add some flour and cook out that raw taste. add broth, and cook it down a bit. take it off heat, dump in a handfull of chopped parley and chives..stir in a pat of butter, squeeze in FRESH lemon juice..whisk smooth. drizzle over chicken pieces served over mashed potatoes (or scalloped gratin potatoes cut out of the pan with a round cookie cutter for artsy-sake)..spike your kitchen towel in victory and enjoy the spoils.