(French 4 Spice Blend)
‘Quatre Spices’ literally means ‘four spices’, widely used in French cuisine to season everything from curries to soups to grilled/ roasting chicken.
It is often used in charcuterie recipes for salami, sausages, cured meat and recipes for rillettes, terrines, pate and confit.
Use 1-1 ½ tsp (approx.) seasoning for each pound of meat.
White pepper, Cloves, Nutmeg, Cinnamon, Ginger.
Roasting Chicken with Quatre Spices:
Season chicken (2-3lbs) with salt. In a bowl mix1- 1½tbsp Quatre spices with 2tbsp butter and rub under the chicken’s skin and inside the cavity with this. In a brasing pan heat 1tbsp oil on medium heat, put the chicken, cook until browned (3-4minutes).
Preheat the oven to 375°F. Bake the chicken covered with foil, breast side down for 30 minutes, then breast side up for 20 minutes, then breast side up for 10 minutes or until chicken is done or meat reads at least 165 degrees F (74 degrees C). Take from the oven and let rest for 10-15 minutes before serving.