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Categories:
anise chipotle chile cinnamon fennel seeds whole cloves ginger garlic brown sugar kosher salt fresh ground black pepper peanut oil chicken whole chickens orange anise kosher salt unsalted butter
Viewed: 37 - Published at: 9 years agoIngredients
- Five-Spice Paste
- 3 star anise
- 1/2 dried chipotle chile, stem and seeds removed
- 1/2 cinnamon stick, broken up into 1/2 inch pieces
- 2 teaspoons fennel seeds
- 1/4 teaspoon whole cloves
- 1/4 teaspoon hulled cardamom seed
- 1 tablespoon peeled grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons peanut oil or 3 tablespoons vegetable oil
- Chicken
- 1 (3 -3 1/2 lb) whole chickens, wing tips trimmed
- 1/4 orange, cut into wedges, plus extra orange wedges for garnish
- 3 star anise
- kosher salt
- 2 tablespoons unsalted butter or 2 tablespoons bacon fat, melted
Method
- Make the paste: add the star anise, chile, cinnamon, fennel, cloves, and cardamom in a small pan over medium heat; toast for a few minutes until aromatic, shaking the pan.
- Let cool, then grind toasted spices in a spice mill or clean coffee grinder.
- Transfer ground spices to a small bowl.
- Add in the ginger, garlic, brown sugar, salt, and pepper.
- Gradually add the oil, stirring with a wooden spoon or rubber spatula to make a smooth paste.
- Trim the excess fat from the chicken and clean out the cavity.
- Rinse under cold water and pat dry.
- Use you hands to rub the spice paste all over the skin of the chicken; set the chicken on a rack over a baking pan and place it, uncovered, in the refrigerator overnight.
- The next day, preheat the oven to 425°; put the 1/4 orange and star anise in the cavity of the chicken, season the bird with kosher salt, and place it on a rack in a roasting pan.
- *For easier cleanup, line the roasting pan with foil because the spice paste that drips off may burn.
- Using a bulb baster instead of a brush, so you don't disturb the spice crust, baste the chicken with the melted butter or bacon fat and put the bird in the oven to roast.
- Baste the chicken with the fat collecting in the bottom of the pan every 20 minutes.
- The chicken is done when an instant-read thermometer inserted in the thickest part of the thigh reads 175° and the juices run clear, about 1 1/4 hours.
- Remove the chicken from the oven and let rest 5-10 minutes before carving.
- To carve the chicken, cut off the legs and separate into leg and thigh.
- Using a knife or poultry shears, cut out the backbone, then separate the breasts by cutting through the breastbone.
- Cut off the wings, then cut each breast into 2 pieces.
- You should have 10 pieces-2 legs, 2 thighs, 4 pieces of breast, and 2 wings; pile the chicken pieces on a large platter and garnish with orange wedges.
