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1
For the chicken: Preheat the oven to 400 degrees F.
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2
Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper.
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3
Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme.
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4
Place the chicken on a rack in a roasting pan and bake for 20 minutes.
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5
If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
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6
Remove the chicken from the oven, tent with foil and let rest 30 minutes.
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7
While the chicken is cooking, work on the garnishes.
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8
For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil.
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9
Prepare an ice bath by placing ice cubes and water in a bowl.
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10
Set aside.
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11
Dump the snap peas into the boiling water and cook until al dente.
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12
Be sure to test the peas as they are cooking to prevent them from overcooking.
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13
Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath.
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14
Remove from the ice when cool and reserve until service.
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15
Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered.
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16
The carrots should be in a single layer.
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Put on high heat and cook until all the water is nearly evaporated.
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18
Cover and set aside for service.
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19
For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
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20
Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half.
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21
Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
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22
To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter.
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23
Once it is bubbly, add the garlic and snap peas.
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24
Season with salt and pepper.
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25
To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
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26
Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.
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27
This recipe was created by a contestant during a cooking competition.
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28
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
