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1
Rinse chicken.
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2
Mix together water, sugar and salt in a large container and place the chicken in the mixture.
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3
Cover and refrigerate for 3-4 hours.
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4
Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat.
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5
This is very quick.
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6
Add the red pepper flakes, and toss.
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7
Using a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chili flakes.
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8
Pour into a bowl and toss with the chili powder, cinnamon and salt.
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9
Remove chicken from brine, rinse and pat dry.
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10
Rub chicken with olive oil and generously with spice rub.
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11
Pre-heat the oven to 450 degrees F. Place the chicken, breast-side down, on a rack in a roasting pan and roast for 15 minutes.
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12
Turn the chicken breast-side up.
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13
Reduce the oven temperature to 375 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer (50-55 minutes longer).
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14
Transfer the chicken to a platter and let it rest for at least 15 minutes before carving.
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15
Remove rack from the roasting pan and place on stove over medium heat.
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16
Swirl in butter.
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17
Deglaze pan with sherry vinegar.
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18
Add chicken broth and reduce liquid by half.
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19
Remove from heat and spoon over sliced chicken.
