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Five Spice Roast Chicken

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  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
  Sugar 1 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5048 Calories from Fat 3127

% Daily Value*

Total Fat 347 g534.5%

Saturated Fat 98.6 g492.9%

Trans Fat 0.1 g

Cholesterol 1701.3 mg567.1%

Sodium 4235.8 mg176.5%

Total Carbohydrates 27 g8.8%

Dietary Fiber 1.9 g7.7%

Sugars 17.4 g

Protein 426 g852.3%

Vitamin A 72.8% Vitamin C 77.2%

Calcium 31.1% Iron 122.4%

*Based on a 2000 Calorie diet


Five Spice Roast Chicken Recipe