准备

Dry-brine the chicken:

• 将鸡肉撒在内外撒上盐；将其放在电线架上，然后将架子放在盘子上。冷藏至少2小时（4小时更好）或最多两天。

烤鸡：

• Position a rack in the lower middle of the oven and heat the oven to 450°F. Cross the chicken leggs and tie them together; tuck the wings under the chicken. Brush the breast side of the chicken all over with some of the olive oil; sprinkle with 1 tsp. of the sugar and a few grinds of the pepper. Set the chicken, breast side down, on a V-rack set in a small metal roasting pan (about 9 x 13 inches; don’t use ceramic or Pyrex). Brush the back side of the chicken with the remaining oil and sprinkle with 1/2 tsp. sugar and a few more grinds of pepper. Have ready 1 cup water and turn on the exhaust fan.
• Roast the chicken, breast side down, until the back is deep golden brown, about 30 minutes. Check frequently and if the chicken drippings appear to be burning, add 1/4 to 1/2 cup of the water to the pan.
• 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°, another 15 to 20 minutes.
• Transfer the chicken to a cutting board and let rest for at least 15 minutes and up to 30 minutes.

Make the pan sauce:

• 从烤盘上取下V型架，然后将锅倾斜，以便将果汁收集在一个角落。倒掉，丢弃尽可能多的透明脂肪。将锅及其退化的果汁放在一边。
• Combine the broth, orange juice concentrate, and vermouth; set aside. Heat the olive oil in a 10-inch skillet or sauté pan over medium-high heat. Add the garlic, cumin, ginger, cinnamon, and cloves; sauté until fragrant and golden, less than 1 minute. Add the apricots and prunes and sauté for about 1 minute. Add the broth mixture and degreased juices from the chicken roasting pan; simmer until reduced to about 1-1/2 to 1-2/3 cups, 5 to 8 minutes. Stir in the cilantro and season to taste with salt and pepper. Pour into a serving vessel and serve alongside the carved chicken.

A fruity, slightly sweet white wine would be delicious. Try the Pine Ridge Chenin Blanc Viognier from California or the Chateau Ste. Michelle “Eroica” Riesling from Washington State.