Chicken + Lardo = Perfecto
As Emeril would say, Gourmet assistant editor, Alan Sytsma, "kicks it up a notch" with his roast chicken technique:
"... I have a secret weapon in the fight against dried out, tough meat. A secret ingredient so simple, and so easily implemented, that once you try it, you'll never make a chicken without it again: lardo, otherwise known as cured pig fat."
"Just cut thin slices of lardo and place them under the chicken's skin everywhere you can find room, then roast it as you would otherwise. How thin should the lardo slices be? The thinner, the better. A skilled hand and a filet knife will give you adequate results, but if you have access to a meat slicer, you'll get the so-thin-it's-almost-see-through effect that you're looking for; the idea here is really to blanket the meat in pig fat, so that the lardo will just melt into the flesh as it roasts." [emphasis mine]
I like the way this man thinks!
