The unique combination of ingredients makes this chicken dish DELISH, and leftovers are fantastic for sammies, salads, and Mexican dishes:
(serves 6)
2 T. Kosher* salt
1 t. white sugar
1/4* t. ground cloves
1/4* t. ground allspice
1/4* t. ground nutmeg
1/4* t. ground cinnamon
1 (4 lb.) whole chicken
5 cloves garlic, crushed
EVOO cooking spray*
In a bowl, mix all dry spices. Rinse chicken and thoroughly* pat dry with paper towels. Rub seasoning mixture all over chicken, including the cavity. Cover chicken and place in refrigerator for 24 hours. Remove from fridge, and let it come to room temperature. Preheat oven to 500. Stuff chicken cavity with garlic. Place chicken, breast side down, on a sprayed rack in a roasting pan. Roast 15 mins. Reduce heat to 450, and continue roasting 15 mins. Baste chicken with pan drippings; reduce heat to 425, and continue roasting 30 mins. or until a thermometer stuck in the deepest part of the thigh reaches 165-170. If you want the breast to brown, turn that side up for the last 15 mins. of cooking time. Let stand 20 mins. before carving. I would serve lemon pepper orzo* and buttered white corn* to complete this feast.
"Love...always protects."
All our thoughts and prayers are with you this morning, Al!!
Love,
MM
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