This was okay. Not worth all of the ingredients, though, unless you happen to have them on hand. I wouldn't make it again. The cooking time also took about 30 minutes longer than indicated in the recipe (and I used a 5 lb chicken).
Roast Chicken with Five-Spice Sauce
smith3576 Posted: 01/07/11
Bradturn Posted: 01/23/11
my bird came out juicy but saw was lame. Not much five spice flavor to me. A much better recipe is Chinese soy braised chicken from The Joy of Cooking. It has the same flavor profile plus you can make it light by skinning the chicken first.
BrianLeStarge Posted: 05/21/11
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.