FIVE-SPICE ROAST CHICKEN (TOM DOUGLAS)

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.