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Five-Spice Roasted Chicken

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Ming Tsai, chef and owner of Blue Ginger, outside Boston, cuts his aromatic roasted chicken into eight easy-to-eat pieces and serves it with his tasty Asian Sweet Potato Salad.

Five-Spice Roasted Chicken

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Five-Spice Roasted Chicken

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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

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