Five Spice Roast Chicken
|Salad oil||1 Teaspoon|
|Chinese five spice/1/2 teaspoon each anise seed and ground ginger and 1/4 teaspoon each ground cinnamon and ground cloves||1 1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Broiler fryer chicken||5 Pound (1 Chicken, 4 1/2 To 5 Pound)|
|Minced green onion||3 Tablespoon|
In a 2- to 3-cup pan, stir oil with five spice on medium heat until hot.
Add soy, sugar, sherry, and garlic.
Rinse chicken and pat dry; reserve giblets for other uses.
Put chicken, breast up, on a rack in a 9- by 13-inch pan; rub generously with five spice mixture.
Pour remaining sauce into cavity of bird.
Roast, uncovered, in a 375° oven until chicken is no longer pink at thigh bone (cut to test), about 1 hour.
Drain juices from chicken cavity into pan, then put bird on a platter.
Stir juices to free browned bits; pour sauce into a small pitcher and skim off fat; add onion.
Offer sauce with chicken.