Italian Spice Trade Chicken
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
41
Spice
50
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Brown Sugar2 cups
Kosher Salt1 tbsps
Extra-Virgin Olive Oil1 cup
Fennel Seed1 tbsps
Coriander Seed1 tbsps
Peppercorns (whole)1.5 tsps
Red Pepper Flake2 tbsps
Ground Cinnamon2 tbsps
Salt (gray)2 tbsps
Butter (room temperature)1 cup
Sherry Vinegar1 cup
Chicken BrothDirections:
1
Rinse chicken
2
Mix together water, sugar and salt in a large container and place the chicken in the mixture
3
Cover and refrigerate for 3-4 hours
4
Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat
5
This is very quick
6
Add the red pepper flakes, and toss
7
Using a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chili flakes
8
Pour into a bowl and toss with the chili powder, cinnamon and salt
9
Remove chicken from brine, rinse and pat dry
10
Rub chicken with olive oil and generously with spice rub
11
Pre-heat the oven to 450 degrees F
12
Place the chicken, breast-side down, on a rack in a roasting pan and roast for 15 minutes
13
Turn the chicken breast-side up
14
Reduce the oven temperature to 375 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer (50-55 minutes longer)
15
Transfer the chicken to a platter and let it rest for at least 15 minutes before carving
16
Remove rack from the roasting pan and place on stove over medium heat
17
Swirl in butter
18
Deglaze pan with sherry vinegar
19
Add chicken broth and reduce liquid by half
20
Remove from heat and spoon over sliced chicken