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1
Rinse the chicken inside and out; pat it dry with paper towels.
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2
Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin.
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3
Work your fingers over each side of the breast and over the thigh areas.
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4
In a small bowl, combine the soy sauce, salt, and five-spice.
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5
Rub half of th mix over the chicken flesh, under the skin.
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6
Rub the remaining mix on the outside of the chicken.
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7
Place the crushed ginger and garlic under the skin on the breast.
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8
Cover the chicken and chill it for at least 2 hrs or possibly overnight.
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9
Just before cooking, combine the glaze ingredients in a small bowl; set aside.
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10
Preheat the oven to 375 degrees.
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11
Stand the chicken on a vertical roaster, or possibly place it breast-side up on a rack in a foil-lined shallow baking pan.
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12
Roast for 50 min, brush with the glaze, and continue to cook till the meat near the thigh bone is no longer pink when pierced, about 10 min.
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13
This recipe yields 4 to 6 servings.
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14
Variation: To cook in a covered grill, prepare charcoal briquets in the usual manner.
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15
When the coals are beginning to turn grey, arrange them in a circle around the bottom of the grill.
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16
Set a shallow, disposable pan of water in the middle, place the chicken on a vertical roaster in the pan, and cover the grill.
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17
Open the top and bottom vents.
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18
Roast to an internal temperature of 165 degrees, 30 to 40 min.
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19
Baste with the glaze during the last 10 min.
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20
Comments: The fantastic flavor and crispness of this dish results from rubbing the seasonings both under and over the skin, roasting the chicken uncovered, and brushing it with a honey-hoisin glaze during the last 10 min of roasting.
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21
It's great grilled too!
