I am new to roasting a whole chicken do to my aversion of whole animal parts... but I am trying.
So, I have trieds several recipes from Barefoot Contessa, Cooks Illustrated, and Zuni Cafe. It seems like most of them say to stuff the chicken with lemon and garlic, but dose that really do anything for the flavor or is it just to to make it smell good?
The reason I ask, is the Zuni Cafe recipe dose not stuff. They use a dry brine and very hot cooking method. By far it was the most flavorful and jucy of them all. I made a compound butter of lemon zest, minced garlic, onion powder, and rosemary which I stuffed under the skin. Way more flavor then the other two.
So I was wondering, am I just wasting good garlic and lemons stuffing them on the inside of the chicken? I think Cook's illustrated allueded to that too. Where I live, lemons are $1.00 each!
What do you guys think?