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.
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