The food lab better home cooking through science ( PDFDrive ) 731
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SERVES3OR4
2teaspoonsgroundallspice
1teaspoonfreshlygroundblackpepper
ẳteaspoongroundnutmeg
ẳteaspoongroundcinnamon
1mediumclovegarlic,mincedorgratedonamicroplane
(about1teaspoon)
1scallion,roughlychopped
ẵteaspoonmincedfreshginger
ẵScotchBonnetorhabaneropepper(seeNoteabove)
1teaspooncidervinegar
1teaspoonsoysauce
2teaspoonkoshersalt
1tablespoonvegetableorcanolaoil
1wholechicken,3ẵto4pounds,butterfliedaccordingto
thedirectionshere
1bunchthyme
6bayleaves
1.Combinetheallspice,pepper,nutmeg,cinnamon,garlic,
scallion,ginger,chile,vinegar,soysauce,salt,andoilin
thebowlofafoodprocessororblenderandblenduntila
roughwetpasteisformed.
2. Separate the chicken skin from the breasts (seehere).
Spreadthespicemixtureevenlyalloverthechickenand
undertheskin.RoastaccordingtotheRoastedButterflied
Chicken recipe (here), skipping step 2 and placing the
thymesprigsandbayleavesinsidethecavity,underthe
skin,andoverthechickenbeforeyouputitintheoven.
Discardthethymestemsandbayleavesbeforeserving.
