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1
For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat.
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2
When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss.
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3
Immediately turn the spice mixture out onto a plate to cool.
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4
Put into a food processor with the small bowl attachment and blend until the spices are evenly ground.
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5
For the brine: Combine all the ingredients, except ice, in a stockpot, bring to a boil, and stir to dissolve the solids.
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6
Remove from the heat, add ice, and cool to room temperature.
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7
Refrigerate until thoroughly chilled.
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8
Put the chickens in the brine, cover, and refrigerate for 4 to 8 hours.
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9
Turn the chickens once half way through brining.
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10
Remove the chickens from the brine and pat them dry.
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11
Remove the backbones and split the chickens in half.
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12
Coat with 1/2 cup toasted spice rub on all sides, pressing into the skin.
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13
Put the chickens on a cookie sheet and put them into the refrigerator, uncovered, overnight to dry.
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14
Preheat the oven to 400 degrees F.
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15
Heat a 14 to 16-inch saute pan or roasting pan over medium-high heat and add the butter.
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16
When it is melted place the chicken halves in the pan, skin side down.
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17
Cook on the stove for approximately 5 minutes, basting with the pan juices.
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18
Put chickens into the oven and roast for 20 minutes.
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19
Remove from the oven and turn the chickens over on a cookie sheet to rest for 10 to 15 minutes.
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20
Transfer chicken to a platter.
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21
Put the roasting pan back on the stove, heat the pan juices to simmering, add the thyme and vinegar, and reduce by half.
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22
Spoon some of the vinaigrette over the arugula.
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23
Serve with tomato slices and Olive Oil Braised Potatoes.
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24
Spoon the rest of the sauce over the chicken and dig in.
