Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 (4-pound) chicken, preferably organic, not kosher
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Preparation:
Rinse chicken, and pat dry. In a small bowl combine salt, sugar, cinnamon, allspice, cloves, and nutmeg. Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin.
Set chicken uncovered on a rack above a plate. Let chicken stand for 48 hours in refrigerator, preferably on top shelf for maximum air circulation.
Heat oven to 500 degrees F. In a small roasting pan, place chicken breast side down on a rack. After 15 minutes, reduce heat to 450 degrees F, turn bird breast side up, and roast 15 minutes more. Reduce heat to 425 degrees F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160 degrees F.
Remove chicken from oven, and let stand 15 minutes before carving. Serve warm.
Yield: 4 servings
Recipe Source: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant by Judy Rodgers (W. W. Norton)
Reprinted with permission.
Set chicken uncovered on a rack above a plate. Let chicken stand for 48 hours in refrigerator, preferably on top shelf for maximum air circulation.
Heat oven to 500 degrees F. In a small roasting pan, place chicken breast side down on a rack. After 15 minutes, reduce heat to 450 degrees F, turn bird breast side up, and roast 15 minutes more. Reduce heat to 425 degrees F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160 degrees F.
Remove chicken from oven, and let stand 15 minutes before carving. Serve warm.
Yield: 4 servings
Recipe Source: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Resturant by Judy Rodgers (W. W. Norton)
Reprinted with permission.
