Heat Level: 4-5 out of 10 possible
- 1/2 tsp ground allspice
- 1/2 tsp ground nutneg
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- 1/4 tsp salt
Thyme Mustard Sauce:
- 3/4 cup heavy cream
- 1/4 cup Dijon Style Mustard
- 3 T fresh thyme leaves, stems removed
- 3-4 lb whole chicken washed inside and out and patted dry
- 1 T butter or margarine softened
- 8 cloves garlic slivered
- 1/2 T whole cloves
- 10 sprigs fresh thyme with stems
Preheat the oven to 375 degress F.
Combine the seasoning mixture ingredients in a small bowl and set aside. Spread the butter evenly over the chicken. Insert the garlic, cloves, and thyme sprigs under the skin over the breast and the drumsticks and insde the cavity. Sprinkle the seasoning mixture over the chicken and inside the cavity.
Place chicken on a roasting rack in the oven until done (leg twists easily – about 1 hour and 15 minutes). Baste frequently with the pan juices. Cut up and serve.
While chicken is roasting prepare the Thyme Mustard Sauce by combining all the sauce ingrdients in a mixing bowl. Warm slightly before serving and pass around the table to spoon on to the chicken.