Zuni Cafe Chicken
Source of Recipe
The Zuni Cafe Cookbook,'' by Judy Rodgers
List of Ingredients
1 chicken, about 4 pounds, 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 Recipe
Rinse chicken and pat dry.
In a small bowl, combine salt, sugar and spices. 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 the chicken stand for
48 hours in the refrigerator, preferably on top shelf for maximum air
circulation.
Heat oven to 500 degrees.
In a small roasting pan, place chicken breast side down on a rack. After 15
minutes, reduce heat to 450 degrees, turn bird breast side up, and roast 15
minutes more.
Reduce heat to 425 degrees, baste chicken with released juices, and cook 30
minutes more, or until temperature at leg reads 160 degrees.
Remove chicken from oven, and let stand 15 minutes before carving. Serve
warm.
Serves 4.
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