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Five Spice Rotisserie Chicken




Source of Recipe


from good fixins


Recipe Introduction


This tasty chicken recipe calls for rotisserie cooking, but you can
also barbeque it using the indirect cooking method, or even put it
in the oven.


List of Ingredients




1, 3 to 3 1/2 pound (1.35 to 1.6 kg) whole chicken
2 to 3 teaspoons (10 to 15 ml) five spice powder
2 tablespoons (30 ml) soy sauce
1 tablespoon 15 ml) cooking oil
1 clove garlic, minced
cooked rice (optional)
2 tablespoons (30 ml) snipped fresh cilantro (optional)

Recipe



Remove neck and giblets from chicken. If desired, sprinkle salt
lightly inside the body cavity of the chicken. Starting at the neck
on 1 side of the breast, slip your fingers between skin and meat,
loosening the skin as you work toward the tail end. Once your
entire hand is under the skin, free the skin around the thigh and
leg area up to, but not around, the tip of the drumstick. Repeat on
the other side of the breast. Rub five-spice powder under the skin
directly on meat. Securely fasten opening with wooden
toothpicks. Skewer the neck skin to the back.

In a small bowl combine soy sauce, cooking oil and garlic. Lightly
brush some of the mixture over chicken.

To mount chicken on spit rod, place one holding fork on rod, tines
toward point. Insert rod through chicken, neck end first, pressing
tines of holding fork firmly into breast meat. To tie wings, slip a
30-inch (75-cm) piece of 100-percent cotton string under back of
chicken; bring ends of string to front, looping around each wing
tip. Tie in center of breast, leaving equal string ends. To tie legs,
slip a 24-inch (60-cm) piece of string under tail. Loop string
around tail, then around crossed legs. Tie very tightly to hold bird
securely on spit, again leaving string ends. Pull together the
strings attached to wings and legs; tie tightly. Adjust second
holding fork and tighten screws. Test the balance; make
adjustments as necessary.

For a charcoal grill, arrange medium-hot coals around a drip
pan. Test for medium heat above the pan. Attach spit; turn on
the motor and lower the grill hood. Let the chicken rotate over
the drip pan for 1-1/4 to 1-1/2 hours or until chicken is no longer
pink and the drumsticks move easily in sockets, brushing
occasionally with soy sauce mixture. [For a gas grill, preheat grill.
Reduce heat to medium. Adjust for indirect cooking. Grill as
above.] (DO NOT baste chicken for the last several minutes of
cooking, so that any raw chicken cooties will be killed off!)

To serve, remove chicken from spit. Cover with foil; let stand for
10 minutes before carving. If desired, serve with rice seasoned
with snipped cilantro.

Makes 4 servings.

Per serving: 362 cal., 22 g total fat (6 g sat. fat), 118 mg chol.,
626 mg sodium, 2 g carbo., 0 g fiber, 37 g protein