准备

鸡干鸡：

• Sprinkle the chicken inside and out with the salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

烤鸡：

• 将架子放在烤箱的下部，然后将烤箱加热到450°F。越过鸡腿，将它们绑在一起；将翅膀塞在鸡下。用一些橄榄油刷鸡的乳房侧；撒上1茶匙。糖和一些胡椒粉。将鸡肉，胸部向下放置在一个小型金属烤盘中（约9×13英寸；不要使用陶瓷或pyrex）中。用剩余的油刷鸡的背面，并撒上1/2茶匙。糖和更多的胡椒粉。准备好1杯水，打开排气风扇。
• 烤鸡肉，胸部向下，直到后部变成深金棕色，约30分钟。经常检查，如果鸡肉滴似乎在燃烧，则将1/4至1/2杯的水加到锅中。
• Remove the chicken from the oven. With a wad of paper towels in each hand, turn the chicken so it’s breast side up. Sprinkle with the remaining 1/2 tsp. sugar and add all or what remains of the 1 cup of water to the pan. Return the chicken to the oven and roast, breast side up, until the chicken is golden brown and an instant-read thermometer inserted in the thigh registers 175°F, another 15 to 20 minutes.
• 在制作锅酱时，将鸡肉转移到切菜板上至少15分钟，最多30分钟。

做酱：

• Remove the V-rack from the roasting pan and tilt the pan so the juices collect in one corner. Spoon off and discard as much of the clear fat as possible. Set the pan and its degreased juices aside.
• 结合汤，柠檬汁和苦艾酒；搁置。用中火加热10英寸煎锅中的橄榄油。加入大蒜和牛至；炒至芬芳和金色，不到1分钟。加入朝鲜蓟和炒炒，直到任何水分蒸发，大约1分钟。加入肉汤混合物和倒入锅汁；煮至3至5分钟，直至减少到大约2杯。搅拌欧芹并调味，搭配盐和胡椒粉。倒入服务容器，并与雕刻的鸡肉一起食用。

倒入骨干，酥脆的意大利白色，没有橡木。尝试Stephano Massone“ Massera”或Gini Soave Classico。