Sichuan Pepper-Salt Roast Chicken
- 1 tablespoon Sichuan peppercorns, toasted
- 2 teaspoons coarse salt
- 1 whole chicken (about 3 1/2 pound)
- 1 tablespoon olive oil
- an electric coffee/spice grinder; an instant-read thermometer
- Preheat oven to 425u0b0F with rack in middle.
- Finely grind peppercorns with salt in grinder.
- Pat chicken dry, then rub with olive oil and 2 teaspoons pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170u0b0F, 50 minutes to 1 hour.
- Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.
sichuan peppercorns, coarse salt, chicken, olive oil, thermometer
Taken from www.epicurious.com/recipes/food/views/sichuan-pepper-salt-roast-chicken-358036 (may not work)