5-Spice-rubbed, Hoisin-glazed Roast Chicken
While many people will be clamouring for the more prized meats at this time of the year, there are also many who will be looking to an all-time, ‘ordinary’ favourite – the bird, chicken. Actually, it is always a good idea when preparing big meals, and serving more than one meat that chicken should factor in as one of the things to cook. It is easy and there are always picky eaters who would prefer to have something familiar.
This roast chicken is a little different because we are giving it a combo flavouring – Chinese 5-spice rub and Chinese-style barbeque/dipping sauce – hoisin. The smokiness of the spice rub and the sweet-salt complex caramelization from the sauce is bound to please the palettes of your guests.
I know that roasting a whole-chicken can be intimidating that is why I am suggesting that you butterfly the chicken, it will make for easy seasoning, a quicker cook time and it will remove the guess work of wondering if the chicken is done cooking. If you feel that you are not up to the task of removing the spine of the chicken to butterfly it, ask your butcher to do it for you, but honestly, you got this. Look at the photographs for guidance.
Another reason I chose this approach to cooking the chicken is so that when it is time to carve the chicken,
