Chinese Five Spice Chicken (五香烤鸡)

Method15 steps

1. 1

   Step 1: Place the raw chicken breast-side down on a large tray, legs towards you. Do not rinse it. Use kitchen shears to cut along both sides of the backbone and remove it. Keep the chicken on the tray and clean hands and equipment after handling it.

   Uses 1 whole raw free-range chicken, about 1.8 kg (4 lb)

2. 2

   Step 2: Turn the chicken breast-side up. Press firmly with the palm of your hand until the breastbone gives way and the bird lies completely flat.

   Uses Raw chicken with backbone removed

3. 3

   Step 3: Pat the flattened chicken dry with kitchen paper, removing moisture from both sides.

   Uses Flattened raw chicken

4. 4

   Step 4: Mix the 2 tsp fine salt, ¾ tsp five-spice powder, ¼ tsp garlic powder or granules and ¼ tsp ground white pepper thoroughly in a small bowl.

   Uses 2 tsp fine salt · ¾ teaspoon five spice powder · ¼ tsp garlic powder or garlic granules · ¼ teaspoon ground white pepper

5. 5

   Step 5: Lay the chicken cavity-side up and rub half of the prepared dry seasoning evenly over that side, massaging it into the flesh.

   Uses Dry flattened raw chicken · Half of the dry seasoning blend

6. 6

   Step 6: Turn the chicken skin-side up. Mix the seasoning’s 1 tsp dark soy sauce with the optional 1 tsp Shaoxing wine if using it, and rub over the skin. Spread the remaining half of the dry seasoning evenly over the skin and massage to distribute.

   Uses Chicken with cavity side seasoned · 1 teaspoon dark soy sauce · Optional 1 tsp Shaoxing rice wine · Remaining half of the dry seasoning blend

7. 7

   Step 7: Leave the seasoned chicken uncovered on a rimmed tray in the refrigerator at 4°C (40°F) or below for 12–24 hours. Keep it on a low shelf, away from ready-to-eat food, so the surface can dry without its juices contaminating other food.

   First check cold seasoning · 720 minUses Seasoned spatchcocked raw chicken

8. 8

   Step 8: One hour before roasting, take the chicken out in a cool room below 32°C (90°F). Prepare the oven and roasting equipment during this hour and begin cooking promptly afterwards; keep handling and waiting outside refrigeration within 2 hours altogether.

   Prepare to roast chicken · 60 minUses Cold-seasoned spatchcocked chicken

9. 9

   Step 9: Preheat a fan-assisted oven to 200°C (390°F), or a conventional oven to 220°C (425°F). Let it reach the chosen temperature fully.

10. 10

    Step 10: Put a wire rack inside a roasting tray and add some tray water below the level of the rack. Place the chicken skin-side up on the rack, then put the tray on the middle oven shelf. Roast for 15 minutes at the preheated temperature.

    First hot roast stage · 15 minUses Tempered seasoned chicken · Water as needed in the roasting tray, kept below the rack and topped up if needed

11. 11

    Step 11: Reduce the oven to 160°C (320°F) fan-assisted, or 180°C (350°F) conventional. Continue roasting for about 20 minutes for the stated 1.8 kg bird. A slightly larger or smaller bird may need about 5 minutes more or less. Keep water below the rack and top up only as needed to prevent the drippings burning.

    Check lower-temperature roast · 20 minUses Chicken and roasting tray after the first hot stage · Water as needed in the roasting tray, kept below the rack and topped up if needed

12. 12

    Step 12: Mix the glaze’s 1 tbsp honey with its separate ½ tsp dark soy sauce. This single batch supplies both thin brushings.

    Uses 1 tablespoon honey · ½ teaspoon dark soy sauce

13. 13

    Step 13: Take the tray out, brush a thin layer of the prepared honey-soy glaze over the skin and return it to the oven at the lower temperature. Roast for 5 minutes. Keep the remaining glaze for the second brushing.

    First glazed roast · 5 minUses Chicken and roasting tray after the lower-temperature stage · Glaze for the first thin brushing

14. 14

    Step 14: Raise the oven back to 200°C (390°F) fan-assisted, or 220°C (425°F) conventional. Take the tray out, brush the skin a second time with the remaining prepared glaze and return it to roast for about 5 minutes, watching the honey glaze so it does not burn.

    Second glazed roast · 5 minUses Chicken and roasting tray after the first glazed stage, unused glaze excluded · Remaining glaze for the second thin brushing

15. 15

    Step 15: Check the thickest breast and thigh with an instant-read thermometer, avoiding bone: the author’s minimum is 75°C. Continue roasting if needed until all checked parts are fully cooked. Lift the chicken out of the tray and rest for 10 minutes before carving into six portions. Serve with optional ready steamed rice.

    Rest fully cooked chicken · 10 minUses Cooked glazed chicken lifted from the roasting tray, tray liquid excluded · Optional ready steamed rice to serve, as desired