2 1/2 tsp (12.5 ml) fine salt

1 tsp (5 ml) coriander seeds, crushed

1/2 tsp (2.5 ml) fennel seeds, crushed

1/2 tsp (2.5 ml) black peppercorns, crushed

1 large chicken, about 3.5 kg (8 lb)

2 tbsp (30 ml) butter, softened

1 tbsp (15 ml) whole-grain mustard

In a bowl, combine the salt and spices. Sprinkle the spice mixture over the chicken, emphasizing on the thighs and breast. Place in a baking dish. Cover with plastic wrap and refrigerate for 24 hours.

With the rack in the middle position, preheat the oven to 400 °F (200 °C).

In a bowl, combine the butter and mustard. Pat the chicken skin dry with paper towels. Coat the chicken with the butter mixture. Bake for 30 minutes. Reduce the oven temperature to 350 °F (180 °C). Bake for an additional 1 hour and 15 minutes or until a thermometer inserted into the thigh without touching the bone reads 180 °F (82 °C).

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