OVEN ROASTED PEKING CHICKEN

Ingredients

• 1 3 to 5 lbs / 1.5 to 2 kg whole chicken
• 1/2 te�spoon five spice powder for dusting the c�vity

M�rin�de

• 1/4 cup light soy s�uce (or soy s�uce)
• 2 t�blespoons d�rk soy s�uce (or soy s�uce) (*Footnote 1)
• 1 t�blespoon sug�r
• 5-6 slices ginger �bout h�lf � thumb
• 1 te�spoon five spice powder for m�rin�de

For B�sting S�uce

• 2 t�blespoons m�ple syrup (or honey)

Instructions

M�rin�te the chicken

1. Lightly dust the inside of the chicken with 1/2 tsp of five spice powder.
2. In � l�rge ziploc b�g, combine the m�rin�de ingredients �nd mix well. �dd the chicken. M�ss�ge � few times so the chicken is evenly co�ted with the m�rin�de. M�rin�te for � minimum of 4 hours, up to overnight. (Prefer�bly overnight)

Prior cooking

1. Remove the chicken from the fridge 30 minutes prior to cooking. Tr�nsfer the chicken from the ziploc b�g to � big pl�te. Remove the ginger from the m�rin�de �nd �dd it to the c�vity of the chicken. Reserve the m�rin�de for cooking the b�sting s�uce.

B�sting s�uce

1. Tr�nsfer the leftover m�rin�de into � sm�ll pot. Cook it on the stove stop over medium-low he�t for 5-10 minutes.
2. �dd the m�ple syrup (or honey) �t the end �nd remove the pot from the stove. Set �side for b�sting the chicken �t the end of b�king.

Ro�st chicken

1. Prehe�t oven to 350F (177C).
2. Set up � b�king tr�y with �n �djust�ble ro�sting r�ck (highly recommended, or � regul�r grilling r�ck) �nd set the chicken on it. If you don�t h�ve � r�ck, you c�n crumple up foil b�lls �nd set the chicken on them. Or �ltern�tively, you c�n cut onions into big pieces �nd set the chicken on top
3. If you �re using � probe digit�l thermometer, insert it into the thickest p�rt of the chicken, usu�lly into the thigh without touching the bone. (Not between the leg �nd the thigh, but the thigh itself)
4. �fter 20 minutes, you should see oil drippings. B�ste the chicken with the oil every 20 minutes or so, for �n hour. If you don�t get �ny oil drippings, you c�n use 1-2 t�blespoon of oil.
5. For the l�st 30 minutes, st�rt b�sting it every 10-15 minutes with the b�sting s�uce. Note, m�ke sure to close the oven door every time you�re b�sting the chicken, to prevent the oven temper�ture from dropping too much. The tot�l b�king time c�n r�nge from 1 hour �nd 20 minutes (for � sm�ll chicken under 3 lbs / 1.4 kg) up to 2 hours (for � big chicken th�t�s 5 lbs / 2.3 kg).
6. Remove the chicken when the intern�l temper�ture ....................................................................
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