The method of stuffing butter between the chicken meat and the skin adds flavor. It also separates the skin from the meat which helps to crisp the skin. The preserved lemon gives the whole chicken a mild citrus flavor while the saffron imparts richness and a remarkable daffodil hue to the meat. I served this chicken with hot orzo mixed with the chicken juices, chopped dates, wilted spinach, olive oil, sea salt and coarse black pepper.