Five-Spice Roast Chicken (Tom Douglas) Recipe

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Five-Spice Roast Chicken (Tom Douglas)
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Ingredients
17
Count
Nutrition
448
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Let cool, then grind toasted spices in a spice mill or clean coffee grinder.
  3. Transfer ground spices to a small bowl.
  4. Add in the ginger, garlic, brown sugar, salt, and pepper.
  5. Gradually add the oil, stirring with a wooden spoon or rubber spatula to make a smooth paste.
  6. Trim the excess fat from the chicken and clean out the cavity.
  7. Rinse under cold water and pat dry.
  8. 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.
  9. The next day, preheat the oven to 425°; put the 1/4 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.
  10. *For easier cleanup, line the roasting pan with foil because the spice paste that drips off may burn.
  11. 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.
  12. Baste the chicken with the fat collecting in the bottom of the pan every 20 minutes.
  13. 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 1/4 hours.
  14. Remove the chicken from the oven and let rest 5-10 minutes before carving.
  15. To carve the chicken, cut off the legs and separate into leg and thigh.
  16. Using a knife or poultry shears, cut out the backbone, then separate the breasts by cutting through the breastbone.
  17. Cut off the wings, then cut each breast into 2 pieces.
  18. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 448.27 Kcal (1877 kJ)
Calories from fat 280.74 Kcal
% Daily Value*
Total Fat 31.19g 48%
Cholesterol 158.12mg 53%
Sodium 1101.2mg 46%
Potassium 289.46mg 6%
Total Carbs 19.71g 7%
Sugars 16.4g 66%
Dietary Fiber 1.91g 8%
Protein 23.2g 46%
Vitamin C 5.3mg 9%
Vitamin A 0.1mg 2%
Iron 2.7mg 15%
Calcium 66.7mg 7%
Amount Per 100 g
Calories 281.91 Kcal (1180 kJ)
Calories from fat 176.55 Kcal
% Daily Value*
Total Fat 19.62g 48%
Cholesterol 99.44mg 53%
Sodium 692.52mg 46%
Potassium 182.04mg 6%
Total Carbs 12.4g 7%
Sugars 10.31g 66%
Dietary Fiber 1.2g 8%
Protein 14.59g 46%
Vitamin C 3.3mg 9%
Iron 1.7mg 15%
Calcium 41.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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