How to Cook Everything Summer by Mark Bittman

Author:Mark Bittman
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2012-06-04T04:00:00+00:00

Grilled or Broiled Chicken Parts with Lemon and Herbs. Loosen the skin of each piece of chicken (use a paring knife if necessary to separate skin from meat) and insert a bit of fresh herb—a leaf of sage, tarragon, or basil or a few pieces of rosemary, chervil, or thyme—between the skin and the meat. Rub the chicken all over with freshly squeezed lemon juice and sprinkle it liberally with salt and pepper. Grill or broil as directed, brushing with more lemon juice from time to time. Garnish with chopped fresh herbs and serve with lemon wedges.

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