*Option for COOK: *With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side. ** Feel free to add fresh herbs like finely diced parsley, rosemary, oregano and mix with the melted butter; you can also add some minced garlic into the melted butter as well. **Sometimes I use a full stick of butter.