Savory Chicken Skin Recipe

I have been experimenting with crispier (but not too crispy) and tasty chicken and turkey skin recipes for awhile now. I finally created one with somewhat random ingredients that really work well together, and I always use it on chicken now. Depending on whether you use butter or margarine, and how much you use of either, it can be very smooth and savory or crispy and yet still have a very savory and flavorful taste. Here is a photo of the chicken before cooking so you get a sense of what it should look like:

• Here is my recipe:
• Half stick butter OR 1 cup margarine
• 1 tablespoon Cardamom
• 1 tablespoon Nutmeg OR Cinnamon
• 2 tablespoons Black Pepper
• 1 teaspoon Salt
• (If you want a kick) 1 Tablespoon Curry
• 1 Tablespoon Chives
• Simmer the butter or margarine and add in the ingredients. Stir until everything looks blended in. Note- the chives won't completely blend in. Make sure you don't overcook the butter or margarine. It should be smooth and easy to spread on the meat. Total prep time should be less than ten minutes. It's easy!
• Take a basting brush (I use an old fashioned whisk one as the plastic ones aren't as good) and generously slather the meat (both sides). If you want crispier skin, use less. I like to use it all up so it's very flavorful. I recommend poking a few holes in the meat and letting it sit for about 20 minutes before you cook it. If you want really crispy skin, don't poke holes or let it sit and be sure to cook it for about ten minutes at a slightly higher temperate toward the end of your cooking time. You can also use this recipe for pork, venison and steak. I tend to change the ingredients slightly if I'm using it on a red meat as nutmeg and cinnamon really don't taste that great to me on red meats.