- 1.7kg whole free-range chicken
- 1 orange
- 3 garlic cloves
- A thumb of ginger
- 1 tbsp tamari
- 2 tsp China 5 spice
- 1 tbsp honey
Heat your oven to 180°C/Fan 160°C/Gas 4.
Unwrap your chicken. Remove the giblets and put in the fridge to make your own stock another time. Put the chicken in a roasting tin. Dust 1 tsp China 5 spice over the chicken and rub it all over. Let your chicken get up to room temperature.
Peel your ginger. Finely grate 1 tbsp ginger into a bowl. Smash or roughly chop the remaining ginger and pop into the cavity of the chicken. Peel 2 of the garlic cloves, then flatten with your hand (press firmly) and put in the cavity.
Peel, then finely grate or chop the remaining garlic clove. Scrape it into the grated ginger bowl. Add the remaining China 5 spice, the zest and juice of your orange, the honey from your jar and all of the tamari. Whisk. Set aside. This is your Peking glaze.
Wrap your chicken tightly with foil. Roast in the oven for 1 hr.
Remove the chicken from the oven. Turn the oven up to 220°C/Fan 200°C/Gas 7. Uncover the chicken. Baste with all of your Peking glaze. Return to the oven. Cook for 15 mins or till golden and the juices on the fattest part of the leg run clear when pierced with a knife. Cook a little longer if the juices are not clear.
Let the chicken rest for a good 30 mins to 1 hr before carving. Gloss with the Peking glaze before serving and drizzle more over your meat once it’s carved and on your plate.
To add extra richness to your sauce, tuck all the giblets apart from the liver (it’s the silky burgundy bit) around the bird before roasting. Remove them before serving. They instantly enhance the sauce. The liver is gorgeous fried in a little butter with cumin (or Chinese five spice), salt and pepper and served on toast alongside a rocket and orange salad. *These things are included in your box.
Add shreds of leftover chicken to our Vietnamese Pho.