Poulet Perfection

Jacques’ rotisserie chicken is a signature dish in his namesake restaurants aboard Marina and Riviera, as well as in all Grand Dining Rooms. Here’s his easy, delicious recipe to try at home. Serves 4 SEASONING BLEND 2 bay leaves 2 tablespoons dried thyme 1 tablespoon plus 1 teaspoon dried rosemary 1 tablespoon plus 1 teaspoon dried sage 1½ teaspoons dried basil 1 teaspoon dried oregano ¼ cup kosher salt 2 tablespoons sweet paprika 1 teaspoon ground ginger ¾ teaspoon ground coriander ¾ teaspoon ground mace ½ teaspoon ground white pepper ½ teaspoon ground cloves ¼ teaspoon ground cardamom CHICKEN 1 whole chicken, 4½ to 5 pounds, trimmed of excess fat; or 4 Cornish hens or 8 chicken pieces (breast and thighs) Seasoning blend Unsalted butter, melted Fleur de sel or Maldon sea salt FOR THE SEASONING BLEND In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder. Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom. FOR THE CHICKEN Preheat the oven to 400 degrees Fahrenheit. If using a whole bird, truss with kitchen twine. Rub the chicken with an even coating of the seasoning blend. Lightly dab the surface of the seasoned chicken with melted butter to help the seasoning blend adhere. Store the remainder in an airtight container at room temperature for future use.

If using a whole bird, place the chicken, breast side up, on a roasting rack in a roasting pan. If roasting pieces, place the pieces on an elevated rack in a roasting pan. Roast the chicken in the oven until a kitchen thermometer inserted in the meatiest part of the thigh registers 160 degrees Fahrenheit, about 15 to 20 minutes per pound.