The food lab better home cooking through science ( PDFDrive ) 735

BARBECUE-GLAZED
ROASTCHICKEN
WhenIcan’tbeoutonmydeckgrillingbutstillcravethe
tangy,sweet,charredflavorofagoodbarbecuechicken,
I’ll whip out this version. It doesn’t get the smoke from
thegrill,butitsanawesomealternativenonetheless.The
keyistouseagoodspicerub,thenglazethechickenwith
agoodbarbecuesauceabout10minutesbeforeitsdone.
The sauce reduces to a caramelized, sticky glaze that
coatseverysurfaceandmakesforfinger-lickingflavorin
everybite.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.
SERVES3OR4
1teaspoonpaprika
ẵteaspoongroundcoriander
ẳteaspoongroundfennel
ẵteaspoongroundcumin
ẵteaspoondriedoregano
ẵteaspoonfreshlygroundblackpepper
1mediumclovegarlic,mincedorgratedonaMicroplane
(about1teaspoon)
2teaspoonskoshersalt


1tablespoonvegetableorcanolaoil
1wholechicken,3½to4pounds,butterfliedaccordingto
thedirectionshere
About1½cupsofyourfavoritebarbecuesauce
1.Combinethepaprika,coriander,fennel,cumin,oregano,
pepper,garlic,salt,andoilinasmallbowlandmassage

withyourfingerstoformapaste.
2. Separate the chicken skin from the breasts (seehere).
Spreadthespicemixtureevenlyalloverthechickenand
undertheskin.RoastaccordingtotheRoastedButterflied
Chickenrecipe(here), skipping steps 2 and 4.About 15
minutes before the chicken has finished roasting, brush
all over with 1 to 2 tablespoons of the barbecue sauce.
Continue roasting until the sauce forms a sticky glaze,
about7minutes.Brushmoresauceandcontinueroasting
untilthechickeniscookedandthesecondlayerofsauce
has formed a sticky glaze, about 8 minutes longer.
Removethechickenfromtheovenandallowtorestfor
10minutes,thencarveandserve,passingextrasauceat
thetable.