Now that you're a pro at trussing chicken with unflavored dental floss (thanks to this week’s Mad Genius Tips video), it’s time to brush up on some more chicken techniques. Here, five smart tips and tricks from brilliant chefs and F&W’s Test Kitchen.
Season underneath the skin. When grilling skin-on chicken, apply rubs and other seasonings underneath the skin. Seasoning placed only on the outside of the skin won’t penetrate the bird’s flesh.
Add flavor after the chicken is done. Chef Michael Voltaggio likes to add a spritz of taste bud-waking cider or sherry vinegar to roast chicken. David McMillan of Montreal’s Joe Beef brushes raw honey on slices of roast chicken just before serving.