MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sumac Roast Chicken w/Lemon & Garlic
Categories: Poultry, Herbs, Vegetables, Citrus
Yield: 4 servings

1/2 c Kosher salt; plus more
1/2 c Sugar
2 tb Black peppercorns
10 Rosemary sprigs; divided
10 Thyme sprigs; divided
2 md Heads garlic; papery skins
- discarded
+=PLUS=+
5 cl Garlic; 4 smashed, 1 fine
Chopped
4 md Lemons; thin sliced,
- divided
3 1/2 lb Whole chicken
2 tb Ground sumac
1 tb Fine grated lemon zest
Fresh ground black pepper
1/4 c Olive oil; divided

MARINATE THE CHICKEN: In a small pot, bring 4 cups of
water to a boil. Remove from the heat and stir in the
salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of
the thyme sprigs, the smashed garlic, and the slices
from 3 of the lemons. Pour into a large bowl, add 8 cups
of cold water, then submerge the chicken in the brine,
cover with plastic wrap, and refrigerate for 12-36
hours.

Position a rack in the center of the oven and set @
400+|F/205+|C.

On a sheet of foil, place one of the heads of garlic,
then drizzle with 1 1/2 teaspoons of the olive oil and
wrap to enclose; repeat with the remaining head of
garlic and transfer to a roasting pan or large rimmed
baking sheet.

In a small bowl, stir together the sumac and lemon zest.
Drain the chicken, discard the brine, and use paper
towels to pat the chicken dry inside and out. Using your
fingers, gently separate the skin from the flesh and rub
the sumac mixture under the skin beneath the breasts,
thighs, and drumsticks. Transfer breast-side up to the
roasting pan with the garlic bundles.

In a bowl, stir together the chopped garlic and
remaining rosemary, thyme, lemon slices, and olive oil.
Stuff the cavity with the rosemary, thyme, and lemon,
then rub the outside of the chicken all over with the
oil mixture and season with salt and black pepper to
taste. Bake until golden brown and a thermometer
inserted into the thigh reads 160+|F/71+|C, about 1 hour
10 minutes. Transfer the chicken to a cutting board (do
not discard the pan juices) and let stand for 10
minutes.

To serve, carve the chicken and transfer the meat to a
platter, then tent with foil. Unwrap the garlic, cut the
heads in half crosswise, and squeeze the cloves into the
roasting pan. Whisk the garlic into the pan juices, then
pour the sauce into a bowl and serve alongside the
chicken.

By: Suzanne Zeidy

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... I added chilli spice/powder; that's what makes it Mexican.
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