Saute with butter

Melt butter on a medium heat. The butter must be hot otherwise it will be absorbed and the food becomes soggy rather than crispy. The food should "sizzle" when added to the pan. 

Dry roast chicken?

Avoid a dray chicken by stuffing some flavoured butter under the skin before roasting. Simply ease your fingers under the skin of the chicken breast to create a pocket (without breaking through) and fill it with softened flavoured butter. The butter bastes and flavours the chicken as it cooks leaving you with a moist and tender roast!