Last night I made Marcella's Chicken with 2 lemons. I had been reading all the raves on this board, and decided,finally, to try it.
I "brined" the 4-lb chicken (a la Zuni)for over 24 hours, then prepared the chicken EXACTLY as Marcella states in the recipe.
The chicken was very moist, the skin was very crisp, but I just think it lacked flavor. There was a hint of the lemon, which was nice, but other than that, the chicken was somewhat bland. It wasn't awful, but it wasn't anything I would rave about.
Also, my roast never puffed up but that was OK. Did I
miss something? Perhaps I was just expecting too much, and therefore, I was disappointed?
Thoughts, please. Sue