Marcella's Lemon Roast Chicken:
Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat.
This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo bird is nice as it comes with head, neck, feet, gizzard, heart and liver. The liver is the cook's treat.
FWIW, I've been doing something similar with the liver for years decades. Simply sauté the liver with most of the seasoning stuff JP uses in the video!
