6 bay leaves
Combine the allspice, pepper, nutmeg, cinnamon, garlic,
scallion, ginger, chile, vinegar, soy sauce, salt, and oil in
the bowl of a food processor or blender and blend until a
rough wet paste is formed.
- Separate the chicken skin from the breasts (see here).
Spread the spice mixture evenly all over the chicken and
under the skin. Roast according to the Roasted Butterflied
Chicken recipe (here), skipping step 2 and placing the
thyme sprigs and bay leaves inside the cavity, under the
skin, and over the chicken before you put it in the oven.
Discard the thyme stems and bay leaves before serving.