Classic flavours of Peking duck in an easy homemade fakeaway roast chicken. The secret is in the basting!
1 whole chicken (3 1/4 lb)
1/2 tsp 5 spice powder
Marinade:
1/4 cup soy sauce
a few drops red food colouring (optional)
1 tbsp brown sugar
5-6 slices ginger
1 tsp 5 spice powder
For basting:
leftover marinade (cooked!)
2 tbsps honey or maple syrup
1 tbsp vegetable oil
a few drops of sesame oil
Dust the inside of the chicken with 1/2 tsp 5 spice powder.
Combine the marinade ingredients and place in a ziplock plastic bag along with the chicken. Squish around to coat the chicken with the marinade then remove as much air as possible and refrigerate for at least 4 hours or overnight.
Remove from fridge 30 minutes before cooking and place on a rack and sit that on a foil lined baking sheet. Take the ginger slices from the marinade and put in the cavity of the chicken.
Cook the leftover marinade in a small saucepan on medium low for 10 minutes. Add honey or syrup, stir and set aside.
Roast the chicken in a 350°F oven, basting with grease from the pan or 1 tbsp vegetable oil and a few drops of sesame oil every 20 minutes for 1 hour.
Now start basting with the cooked marinade every 15 minutes until the chicken is cooked to an internal temperature of 165°F. Rest 10 minutes before slicing.
So plump and juicy!
Adapted from: pupswithchopsticks.com
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