Five Spice Roast Chicken Tom Douglas Recipes

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AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN



Authentic Chinese Five Spice Roast Chicken image

This is a recipe from my mother (who yes is Chinese). I loved this chicken as a kid and couldn't believe how simple this recipe is. This comes out so crispy and delicious. Prep time does not include time needed for the seasoning to set.

Provided by enigma256

Categories     Whole Chicken

Time 1h30m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 4

five-spice salt (recipe to follow)
4 lbs roasting chickens
1 -2 green onion, sliced
plum sauce

Steps:

  • To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
  • Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
  • Preheat oven to 500 F.
  • Insert green onions into chicken cavity.
  • Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
  • Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
  • Serve slices of chicken hot or chilled with plum sauce.

Nutrition Facts : Calories 981.8, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 309.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 77.9

FIVE-SPICE ROAST CHICKEN (TOM DOUGLAS)



Five-Spice Roast Chicken (Tom Douglas) image

Make and share this Five-Spice Roast Chicken (Tom Douglas) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

3 star anise
1/2 dried chipotle chile, stem and seeds removed
1/2 cinnamon stick, broken up into 1/2 inch pieces
2 teaspoons fennel seeds
1/4 teaspoon whole cloves
1/4 teaspoon hulled cardamom seed
1 tablespoon peeled grated fresh ginger
1 tablespoon minced garlic
1/4 cup firmly packed light brown sugar
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 (3 -3 1/2 lb) whole chickens, wing tips trimmed
1/4 orange, cut into wedges, plus extra orange wedges for garnish
3 star anise
kosher salt
2 tablespoons unsalted butter or 2 tablespoons bacon fat, melted

Steps:

  • Make the paste: add the star anise, chile, cinnamon, fennel, cloves, and cardamom in a small pan over medium heat; toast for a few minutes until aromatic, shaking the pan.
  • Let cool, then grind toasted spices in a spice mill or clean coffee grinder.
  • Transfer ground spices to a small bowl.
  • Add in the ginger, garlic, brown sugar, salt, and pepper.
  • Gradually add the oil, stirring with a wooden spoon or rubber spatula to make a smooth paste.
  • Trim the excess fat from the chicken and clean out the cavity.
  • Rinse under cold water and pat dry.
  • Use you hands to rub the spice paste all over the skin of the chicken; set the chicken on a rack over a baking pan and place it, uncovered, in the refrigerator overnight.
  • The next day, preheat the oven to 425°; put the ¼ orange and star anise in the cavity of the chicken, season the bird with kosher salt, and place it on a rack in a roasting pan.
  • *For easier cleanup, line the roasting pan with foil because the spice paste that drips off may burn.
  • Using a bulb baster instead of a brush, so you don't disturb the spice crust, baste the chicken with the melted butter or bacon fat and put the bird in the oven to roast.
  • Baste the chicken with the fat collecting in the bottom of the pan every 20 minutes.
  • The chicken is done when an instant-read thermometer inserted in the thickest part of the thigh reads 175° and the juices run clear, about 1 ¼ hours.
  • Remove the chicken from the oven and let rest 5-10 minutes before carving.
  • To carve the chicken, cut off the legs and separate into leg and thigh.
  • Using a knife or poultry shears, cut out the backbone, then separate the breasts by cutting through the breastbone.
  • Cut off the wings, then cut each breast into 2 pieces.
  • You should have 10 pieces-2 legs, 2 thighs, 4 pieces of breast, and 2 wings; pile the chicken pieces on a large platter and garnish with orange wedges.

Nutrition Facts : Calories 686.8, Fat 51.1, SaturatedFat 15.3, Cholesterol 175.7, Sodium 1902, Carbohydrate 17.7, Fiber 1.4, Sugar 14.1, Protein 38.4

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