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Satisfying Roasted Cumin Chicken

2 1/2-pound fryer chicken
2 tablespoons ground cumin
1 cup brown sugar
2 tablespoons kosher salt
1/4 of an onion, chopped
Sprig of rosemary

Truss chicken (tie legs together and fold wing tips under the breast), pat skin dry with paper towel. Blend cumin, sugar and salt. Rub chicken generously all over with spice mixture. Fill cavity of chicken with rosemary (optional) and onion. Roast chicken at 300 degrees for about 2 hours, basting every 30 minutes.

Let rest for 15 minutes before carving. Drain and reserve juices for great au jus.

Chef Jon York

Thursday, March 30, 2000

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