Roast Chicken with Five-Spice Sauce

Name: Roast Chicken with Five-Spice Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper, divided; 1 Tbsp butter; 3 inches cinnamon stick, broken in half; 118 milliliters chopped dried apricots; 1 medium fennel bulb with stalks; 8 garlic cloves, crushed and divided; 4 lemon wedges; 237 milliliters lower-sodium chicken broth; 1 Tbsp olive oil; 1 onion, vertically sliced; 2 orange rind strips; 473 milliliters red wine; 3 kilograms whole roasting chicken; 1 teaspoons salt, divided; 1 star anise; 12 thyme sprigs, divided

Need a gluten free and primal main course? Roast Chicken with Five-Spice Sauce could be an excellent recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 45g of protein, 42g of fat, and a total of 671 calories. This recipe serves 8. If you have roasting chicken, butter, orange rind strips, and a few other ingredients on hand, you can make it. Five-Spice Roast Chicken, Five-Spice Roast Chicken, and Five-spice, soy & lemon roast chicken are very similar to this recipe.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Discard giblets and neck from chicken. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons.

Ingredients you will need

Whole Chicken

Fennel

Ground Meat

Remove and discard stalks.

Cut bulb into quarters.

Place 1 fennel quarter, 6 thyme sprigs, 4 garlic cloves, lemon wedges, 1/2 cinnamon stick, and whole clove in body cavity.

Ingredients you will need

Cinnamon Stick

Whole Garlic Cloves

Lemon Wedge

Fresh Thyme

Whole Clove

Fennel

Combine fennel fronds, oil, 3/4 teaspoon pepper, and 1/2 teaspoon salt. Starting at neck cavity, loosen skin from breast and drumsticks. Rub salt mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Fennel

Pepper

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Place chicken on the rack of a roasting pan. Arrange remaining 4 garlic cloves, remaining fennel quarters, and onion in bottom of roasting pan; place rack with chicken in pan.

Ingredients you will need

Whole Garlic Cloves

Whole Chicken

Fennel

Onion

Equipment you will use

Roasting Pan

Bake at 450 for 20 minutes.

Equipment you will use

Oven

Reduce oven temperature to 37

Equipment you will use

Oven

Add remaining 6 thyme sprigs, remaining cinnamon stick half, wine, broth, orange rind, and star anise to bottom of pan; baste chicken.

Ingredients you will need

Cinnamon Stick

Fresh Thyme

Orange Zest

Star Anise

Whole Chicken

Broth

Wine

Equipment you will use

Frying Pan

Bake at 375 for 40 minutes; baste chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 16

Equipment you will use

Kitchen Thermometer

Oven

Remove from oven; let stand 20 minutes.

Equipment you will use

Oven

Place a zip-top plastic bag inside a 2-cup glass measure.

Equipment you will use

Ziploc Bags

Pour drippings into bag; let stand 5 minutes (fat will rise). Seal bag; snip off 1 bottom corner of bag.

Drain drippings into roasting pan, stopping before fat layer reaches opening; discard fat. Cook over medium heat, scraping pan to loosen browned bits, until reduced to 1 1/4 cups.

Equipment you will use

Roasting Pan

Remove from heat, and stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots, and butter.

Ingredients you will need

Apricot