Lemon Curd & Black Pepper Roasted Chicken
"A perfectly roasted chicken is what many cooks dream of as quite possibly their last meal, and many more before then. It's Sunday dinner pared down to its bare essentials; just juicy, tender meat and crisp, crackling skin carved away by fork and knife...."
INGREDIENTS
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1 tablespoon black peppercorns
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2 teaspoons Sichuan peppercorns (optional)
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2 teaspoons coriander seeds
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8 cups water
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Scant 1 cup kosher salt
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1 red Thai chile, sliced or 1 teaspoon red pepper flakes
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One 4- to 5-pound free-range chicken
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4 large egg yolks
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1/3 cup sugar
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Grated zest and juice of 2 lemons
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2 tablespoons unsalted butter, diced
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1 tablespoon black peppercorns
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1 teaspoon coriander seeds
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1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
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1 teaspoon finely chopped fresh sage or 1/2 teaspoon dried sage
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1 cup plus 1 tablespoon water, plus more as needed
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