Prep 15 mins
Cook 1 hr 10 mins
Another fabulous recipe adapted from a recipe that 'low-fat cooking guru' Jeanne Jones created for the Canyon Ranch Health Resort. The cooking time below includes 'standing time'. I found this recipe in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim.
- 3 -4 lbs chicken
- 1 teaspoon ginger
- 1⁄2 teaspoon Chinese five spice powder
- 1 1⁄2 teaspoons salt
- 3 spring onions, cut into 3-inch pieces
- 3 garlic cloves, coarsely chopped
- 1 tablespoon plain flour
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 2 tablespoons dry sherry or 2 tablespoons apple juice
- 1⁄2 teaspoon fresh coarse ground black pepper
- Rinse the chicken inside and out and pat dry with paper kitchen towelling.
- In a cup, mix the ginger, the Chinese five-spice powder and 1/2 teaspoon salt, and rub all over the inside of the chicken.
- Place the spring onions and the garlic in the cavity.
- Place the flour in a large oven-safe baking bag and shake well to coat the inside of the bag.
- In a small bowl, mix the hoisin sauce, honey, sherry or apple juice, pepper and remaining salt. Rub all over the outside of the chicken, and place the chicken in the bag with any remaining sauce. Seal the bag and place in the refrigerator for at least 4 hours.
- Preheat the oven to 180ºC/350ºF/gas 4. Cut 1/2 inch slits in the top of the bag and place it in an ovenproof dish in the oven, making sure that the bag does not overhang the dish.
- Bake for 1 hour or until the juices run clear.
- Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut open the bag, remove the chicken and pour the juices into a bowl.
- Place the bowl in the freezer for a few minutes so that fat can congeal for easy removal.
- Cut the chicken into serving pieces and serve with the degreased juices.
I made this based on LifeIsGood's recommendation for the Top Favorites of 2008 game. I did not realize that this was suppose to be in the REFRIGERATOR for 4 hours before putting in the oven until about 2 hours before making our supper. And tomorrow we will be gone for several hours. I think if I had done that marinating the seasoning would have come out. I went to two different grocery stores and was unable to buy Chinese Five Spice Powder at either, but RZ has six recipes for Five Spice Powder. Strangely enough, the kitchen dictionary here does not clearly show those recipes. Um... Served ours with Recipe#16465. I also think if you planned on serving 8 you would need lots of sides. Thanks bluemoon downunder for sharing. Made for Top Favorites of 2008 tag.
This recipe made it into book#234156! My whole family loved this. The chicken came out soooooooooo tender and moist and the marinade gave it a lovely, unique flavor. I followed the directions as is and it came out perfectly. Tip: for a no mess pan, after letting the chicken cool for about 10 min., I picked up the bag and held it over a bowl while I snipped the bottom corner of the bag. The juices ran right into the bowl and I didn't dirty the roasting pan! This is a great tasting chicken recipe that will be a repeat. Gotta love Canyon Ranch! ~Made for 1-2-3 Hit Wonders~
We really liked this,but I have to admit that I loused it up a bit,so probably didn't do it justice.I used breasts rather than a whole chicken,and as I didn't have any roasting bags (I don't use them) I decided to make my own little 'en papillote' bag to cook the chicken in.This meant that my chicken steamed rather than roasted.It still tasted great,it just looked rather insipid. I shall definately be doing this again though,the flavours were amazing,the chicken was moist and succulent,AND it made me feel quite virtuous while eating it,knowing that it wasn't that bad for me!!