Lemon-Herb Paste
June 2010
Seasoning pastes are spicesmixed with a little liquid. Theyslide easily under and over theskin, flavoring the meat and skin.Prepare 1/3 to 1/2 cup for a 3- to5-pound chicken. For extra-crispskin, skip the paste on top andpat the skin dry before grilling.
Makes: 8 servings
- 1/2cup fresh parsley
- 1/2cup fresh dill
- 1/2cup fresh basil
- 1 shallot
- 1 teaspoon salt
- Grated peel and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Using a food processor, puree 1/2 cup each fresh parsley, dill and basil, 1 shallot, 1 teaspoon salt and the grated peel and juice of 1 lemon. With the machine on, gradually add 2 tablespoons extra-virgin olive oil.