Roast Chicken with Five-Spice Sauce

2014-01-12T00:00:00Z Roast Chicken with Five-Spice Sauce nwitimes.com
January 12, 2014 12:00 am

Roast Chicken with Five-Spice Sauce

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

DIRECTIONS: Preheat oven to 450°. 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. Reduce oven temperature to 375° 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.

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.

From cookinglight.com

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