This came out decent and a tad undercooked in the thigh area; more or less edible straight from the oven. This is adapted from my dad's roast duck recipe. If I do this recipe again (the first time I never wrote it up), I'll have to try the slower roasting method. Most poultry roasting recipes call for 50-60 minutes of unadulterated time in a very hot oven, with temps ranging from 400 degrees F to 450 degrees F. A slow roast would involve dropping the oven temp to 275 degrees F but increasing the time to roast to 3-4 hours. That would definitely not be a weekday meal unless I started it on a weekend.
Ingredients
1 whole fryer chicken, cleaned and giblets removed
2 1/2 tsp Chinese five spice powder
4 tbsp light soy sauce
2 tbsp red Chinese rice wine
2 tbsp organic granulated sugar
3/4 tsp kosher sea salt
1 c filtered water
Directions
Place chicken breast-side up into a 9" x 13" baking dish (or roasting pan, if you have one).
In a bowl, combine five spice powder, sugar, salt, soy sauce, rice wine, and water.
Use a spoon or basting brush to cover the chicken (all sides) with the five-spice sauce.
Roast for an hour in a pre-heated oven at 400 degrees F.
Remove from oven and let rest for 10 minutes before carving.
