Given the background description of some cooking related query, summarize the question into a title

Q: I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and something like a small dutch oven, but with a glass top instead. Could either of these substitute for baking pan instead? And in lieu of the butter, could I use vegetable oil and a paper towel to grease one of the pans that I do have (without affecting the final results of the brownies)?

A: How to grease a pan without shortening or butter
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Q: When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderately green and I'm always wondering if this should be discarded along with the brown end(s). If there are obvious blemishes in the garlic I'll remove those, but other than that is there a general rule of thumb?

A: Should one always use the whole garlic clove?
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Q: Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?

A:
How to stuff and/or spice the chicken BELOW the skin?
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