The food lab better home cooking through science ( PDFDrive ) 730

pepper, lemon zest, and butter in a food processor and
process until a paste is formed, scraping down the sides as
necessary. Separate the chicken skin from the breasts (see
here).Rubtheherbmixturealloverthechickenandunder
the skin. Roast according to the Simple Whole Roast
Chickenrecipe(here),skippingstep2.


JAMAICAN-JERKRUBBEDROAST
CHICKEN
Jerk-style chicken is a specialty of Jamaica, where the
chicken gets a wonderful smoky-sweet flavor from being
slow-cooked over fresh pimento wood or laurel wood—
thetreethatbayleavescomefrom.Wedon’thaveaccess
tothoseingredientsinourkitchens,butwedohavewhat
it takes to make the spicy allspice-scented marinade.
Ratherthanroastthebirdoverlaurelwood,Idothenext
best thing: roast it surrounded on all sides by thyme and
bay leaves. Using the butterflied method gets you
gorgeouslycrisp,charredskin.
NOTES: For the juiciest results and best skin, dry-brine
the bird and air-dry it overnight as describedhere. Be
extremely careful working with Scotch bonnets or
habaneros:theyareveryhotandtheiroilcancauseskin
and eye irritations. Use a separate cutting board, wear
latex gloves if you have them, and wash all surfaces and
knivesimmediatelyafterslicingthem.