GARLIC FIVE-SPICE CHICKEN

By JoyceW-2

Ingredients

• 2 large garlic cloves, minced
• 1 tablespoon soy sauce
• 2 teaspoons canola oil
• 1 1/2 teaspoons minced ginger
• 1 teaspoon mirin, sherry or additional chicken broth
• 1/2 teaspoon five-spice powder
• 1 medium onion, sliced
• 2 (1/4 inch) slices ginger
• 1 1/4 cups water, divided
• 1 cup lower-sodium chicken broth
• 1 (3 1/2 to 4 pound) whole chicken

Details

Servings 4

Preparation

Step 1

Heat oven to 375° F. Combine garlic, soy sauce, oil, minced ginger, mirin and five-spice powder in small bowl. Place onion and ginger slices in shallow roasting pan; pour in 1/2 cup of the water and broth. Top with roasting rack.

Pat chicken dry; place on rack. With fingers, gently separate skin from breast and top portion of thighs. Spoon 2 teaspoons of the five-spice mixture under skin; gently massage skin to spread spice mixture over breast meat and top of thighs. Rub remaining five-spice mixture over skin.

Bake 1 hour 15 minutes to 1 hour 30 minutes or until internal temperature reaches 170° F. in thickest portion of thigh and juices run clear, covering chicken with foil halfway through cooking if browning too fast. Remove chicken; cover loosely with foil. Let stand 15 minutes before carving.

Meanwhile, skim off any fat from drippings in roasting pan. Add remaining 3/4 cup water; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of pan. Reduce heat to medium; simmer 5 to 10 minutes or until slightly thickened, stirring occasionally. Strain sauce; serve with chicken.