Very unimpressed. For the amount of work and lengthy preparation steps, the flavor of this dish doesn't compare to a five-spice blend. I do like the idea of creating a dish inspired from a traditional flavor profile using new ingredients. However, this bland, wine-flavored dish didn't cut it. One good thing was the approach to separating fat from the cooking liquids. If you don't have a fat separator, the plastic bag approach is a great idea.
Roast Chicken with Five-Spice Sauce
A big, fat roasting hen is an excellent choice for an eight-person gathering—just as impressive as a roast turkey but downsized so you don't end up with lots of leftovers. Though the recipe doesn't include Chinese five-spice powder, it does capture the flavors of the classic blend with fennel, cinnamon, cloves, star anise, and pepper.
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- Calories: 275
- Fat: 11.1g
- Saturated fat: 3.3g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 2.1g
- Protein: 36g
- Carbohydrate: 6.2g
- Fiber: 0.8g
- Cholesterol: 119mg
- Iron: 2.4mg
- Sodium: 415mg
- Calcium: 29mg
- 1 (6-pound) whole roasting chicken
- 1 medium fennel bulb with stalks
- 12 thyme sprigs, divided
- 8 garlic cloves, crushed and divided
- 4 lemon wedges
- 1 (3-inch) cinnamon stick, broken in half
- 1 whole clove
- 1 tablespoon olive oil
- 1 teaspoon black pepper, divided
- 3/4 teaspoon salt, divided
- 1 onion, vertically sliced
- 2 cups red wine
- 1 cup lower-sodium chicken broth
- 2 orange rind strips
- 1 star anise
- 1/2 cup chopped dried apricots
- 1 tablespoon butter
- 1. Preheat oven to 450°.
- 2. Discard giblets and neck from chicken. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. 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. 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. 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. Bake at 450° for 20 minutes.
- 3. Reduce oven temperature to 375°.
- 4. Add remaining 6 thyme sprigs, remaining cinnamon stick half, wine, broth, orange rind, and star anise to bottom of pan; baste chicken. Bake at 375° for 40 minutes; baste chicken. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove from oven; let stand 20 minutes.
- 5. Place a zip-top plastic bag inside a 2-cup glass measure. 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. Remove from heat, and stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots, and butter. Serve sauce with chicken; discard skin before serving.
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