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FRENCH FOUR-SPICE CHICKEN

Serves 4.

• 1/2 tsp. sugar

• 1/2 tsp. fine sea salt plus 1/2 tsp. for curing the bird

• 5 lb. chicken, breast removed

• 11/2 tsp. dried thyme

• 11/2 tsp. black pepper (preferably freshly ground)

• 1 1/2 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 3/4 tsp. ground ginger

• 2 tsp. canola oil

Directions

Mix together the sugar and 1/2 teaspoon salt and rub all over the chicken. Let cure in the refrigerator, uncovered, at least 2 hours and as long as overnight.

Remove the chicken from the refrigerator and blot dry.

Preheat the oven to 425 degrees.

Mix together the thyme, black pepper, nutmeg, cloves, ginger and the remaining 1/2 teaspoon salt. Rub the chicken with the oil and then rub on the spice mixture, as evenly as possible, both underside and top side.

Set the chicken, skin-side-up, onto a rack in a roasting pan.

Roast the chicken for 30 minutes, or until nicely golden brown. Turn the oven down to 350 degrees and roast another 30 minutes, or until the leg feels loose in the socket and the meat tests 180 degrees with a meat thermometer.

Turn off the oven and leave the chicken inside for 10 minutes. Let the chicken rest for 10 more minutes at room temperature before serving. (Don't forget about the tender chicken oysters, the nuggets in the small of the chicken's back.)

Source: http://www.startribune.com