Whole Roasted Chicken

2 tsp. salt
1 tsp. white sugar
1/8 tsp. of each ground: cloves, allspice, nutmeg, cinnamon
1 (4 lbs.) whole chicken
5 cloves garlic

In small bowl, mix salt, sugar, cloves, allspice, nutmeg and cinnamon. Rub chicken with mix. Cover chicken and place in refrigerator for 24 hours.
Preheat oven 500 degrees. Stuff chicken with garlic and place breast side down on rack with roasting pan.
Roast 15 minutes in preheated oven. Reduce heat to 450 degrees and raost 15 minutes. Baste chicken with pan drippings. Reduce heat to 425 degrees. Roast 30 minutes to internal temp of 180 degrees. Remove from oven and let stand for 20 minutes.

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