The food lab better home cooking through science ( PDFDrive ) 731

SERVES 3 OR 4 2 teaspoons ground allspice 1 teaspoon freshly ground black pepper ẳ teaspoon ground nutmeg ẳ teaspoon ground cinnamon 1 medium clove garlic, minced or grated on a microplane (about 1 teaspoon) 1 scallion, roughly chopped ẵ teaspoon minced fresh ginger ẵ Scotch Bonnet or habanero pepper (see Note above) 1 teaspoon cider vinegar 1 teaspoon soy sauce 2 teaspoon kosher salt 1 tablespoon vegetable or canola oil 1 whole chicken, 3½ to 4 pounds, butterflied according to the directions here 1 bunch thyme 6 bay leaves Combine the allspice, pepper, nutmeg, cinnamon, garlic, scallion, ginger, chile, vinegar, soy sauce, salt, and oil in the bowl of a food processor or blender and blend until a rough wet paste is formed Separate the chicken skin from the breasts (see here) Spread the spice mixture evenly all over the chicken and under the skin Roast according to the Roasted Butterflied Chicken recipe (here), skipping step and placing the thyme sprigs and bay leaves inside the cavity, under the skin, and over the chicken before you put it in the oven Discard the thyme stems and bay leaves before serving  ... Separate the chicken skin from the breasts (see here) Spread the spice mixture evenly all over the chicken and under the skin Roast according to the Roasted Butterflied Chicken recipe (here), skipping... (here), skipping step and placing the thyme sprigs and bay leaves inside the cavity, under the skin, and over the chicken before you put it in the oven Discard the thyme stems and bay leaves before serving...6 bay leaves Combine the allspice, pepper, nutmeg, cinnamon, garlic, scallion, ginger, chile, vinegar, soy sauce, salt, and oil in the bowl of a food processor or blender and blend until a