this is escarole. i love to cook with escarole. >> of course you do. >> i put a lot of seasoning inside. >> don't be shy. >> throw a lemon in there, throw some -- >> an entire lemon in there go ahead. >> take herbs, shove the herbs in there. >> the chicken doesn't mind. it's perfectly fine. >> and we're going to truss it. >> and so difficult to -- >> you have to truss. >> like a figure eight. boom. you push the legs in like that and the wings over there and flip the guy upside down. it's a good thing. >> what's the point of that? what's accomplished by -- >> what's happened, it keeps everything together to cook more evenly. >> i'm glad miss piggy isn't here to see this. i really am. she'd be very upset. >> not making pork chops. i was getting worried. what recipe are re doing? >> then what do we do? >> toss this guy over here. do you have the olive oil. clean up after you touch the chicken always got to make sure. >> a little olive oil on there. look how happy it is. >> not difficult. so far, marc, at