Five-Spice Roasted Chicken
I rubbed the spice mixture under the skin also. Fine to make ahead, except the skin won't remain crispy. Five-spice is good, or experiment Ming's cooking method substituting other spices. Can fit 2 chicken in large roaster, but will have to increase cooking time. Best to check with thermometer where meat is thickest--between thigh & breast. Nice to have a remote cooking thermometer. Doesn't mention if bird is trussed...I've made it trussed and untrussed and it doesn't matter (I think get more area of crispy skin untrussed).
Posted by: iluvrox on May 18, 2008
- From Food on the Move
- Published May 1999
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