FIVE-SPICE ROAST CHICKEN (TOM DOUGLAS)

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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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