This recipe is very quick to put together, but then sits a few days before roasting. I keep inventoried a batch of the pre-ground spices, which only need to have added the brown sugar and brandy- to beready to go!
ROAST AROMATIC CHICKEN - tastes like Duck!!
x1 //// x2
5 lb //// 10 lb Whole 4-5 lb. Chicken
2 tsp //// 4 tsp Black Peppercorns
1 tsp //// 2 tsp dried Thyme
2 //// 4 Bay Leaves
6 //// 12 Cloves
1 T //// 2 T Kosher Salt
1 T //// 2 T Dark Brown Sugar
1 T ///// 2 T Brandy
1 garlic clove per chicken peeled and left whole
In coffee grinder, grind to a powder the peppercorns, thyme, bay leaves, cloves and salt. Combine the brandy and dark brown sugar. Add the herb mixture and combine. Place each chicken in a plastic bag and put the mixture(about 1 T.) on chicken in bag. Rub chicken until covered with herb mixture. Place a garlic clove in each of the chickens cavities. Tie bag and refrigerate.
Rub chickens for 2 days. Dry chicken on rack for 1 day. Day of cooking, remove chicken from refrigerator and let come to room temperature. Preheat the oven to 400 degrees. On rack tuck chicken wings behind/under the chicken. Roast breast side up for 10 minutes to sear. Turn breast- side down and turn down the oven to 300 degrees; roast approximately 45 minutes until leg is loose in socket. Turn breast side up and brown/crisp for 5-10 minutes more. Legs should be very loose in their sockets. Remove, let sit 10 min, carve and serve.
Leftovers have great flavor served room temp.
Opt- substitute 1 duck for the chicken. May need to roast longer.
I believe this was adapted from recipe in Diana Kennedy's ancient Nothing Fancy cookbook.