Directions

1. 1. Preheat oven to 325 degrees F. Set aside a large roasting pan fitted with a rack.
2. 2. Combine the orange peel, garlic powder, coriander, cinnamon, salt, white pepper, cardamom and cayenne pepper together in a small bowl. Mix well and reserve.
3. 3. Remove the giblets from inside the chicken, discard or reserve for another use. Rinse the bird inside and out with cold running water. Place on a working surface and pat dry with paper towels.
4. 4. Remove any visible fat with poultry shears. Very carefully loosen the skin from around the breast, thigh, leg and neck areas with a spoon without tearing the skin.
5. 5. Season the inside cavity with about 1/3 of the spice mixture. Rub the remaining mixture under the skin as evenly as possible.
6. 6. Lightly oil the outside with canola oil. Tuck the wings under the bird and tie the legs together loosely. Place in the roasting pan.
7. 7. Roast for 15 minutes per pound or until the internal temperature registers 180 degrees F. Use an instant read thermometer placed between the thigh and the body without touching bone.
8. 8. Remove the bird from the oven, transfer to a carving board, cover with aluminum foil and let rest for 20 minutes before carving.
9. 9. Pour the pan juices into a bowl. Let the juices settle, the fat will float to the top. Skim off the fat with a spoon or use a turkey baster to siphon the juices from the bottom of the bowl.
10. 10. Add enough chicken broth to measure 2 1/2 cups and pour into a saucepan. Add the orange juice and bring to a boil. Mix the flour and wine together to make a slurry. Slowly pour into the gravy while whisking.
11. 11. Cook over medium high heat for five to ten minutes stirring occasionally. Season to taste with salt and pepper.