This recipe originated in Lucca, Italy, it should always be made with the best olive oil available. I weight the chickens with a cast-iron pan and a couple of big rocks.
The only problem is that handling the hot, heavy pan.
This requires strength, so use both hands.
This is the simplest and best method for producing a beautiful, crisp-skinned bird
I specify rosemary here, which is delicious. But most herbs are equally wonderful.
Try savory (in similar quantity); parsley, basil, chervil, chives (use twice as much)
or tarragon, marjoram, or thyme (use half as much)
Carbs: Zero carbs.