Chinese Five Spice Chicken
A recipe from the Sneaky Kitchen
1 large oven cooking bag
1 whole chicken (3 to 4 lbs./1.4 to 1.8 kg)
4 tsp./20 mL Five-Spice Powder
1 tbsp./15 mL Ginger
1/2 tsp./2.5 mL freshly-ground Sea Salt
6 green onions, cut into 3-inch/8 cm pieces
1 tbsp./15 mL all-purpose flour
2 tbsp./30 mL Hot Honey Soy Sauce
2 tbsp./30 mL honey
2 tbsp./30 mL apple juice

Rinse chicken inside & out with cold water; drain well. In small bowl, combine five-spice powder, ginger & salt; rub half this mixture into cavity of the chicken. Place green onions inside. Place wings behind chicken's back & tie legs together with string so  chicken holds its shape. 

Shake flour inside cooking bag to coat (leave flour inside to prevent bag from bursting). Rub remaining spice mixture over outside of chicken. Combine soy sauce, honey & apple juice; mix well & pour over chicken. Place chicken in oven bag; pour any remaining sauce into bag. Close bag with tie provided. Place bag in a 13" x 9" /33 x 23-cm baking dish.  If possible, refrigerate at least 4 hrs. before baking to allow chicken to marinate, turning bag occasionally. 

Cut 6 slits into top of bag.  Bake at 350 F/180 C for 1 to 1-1/2 hours or until leg joint can be easily moved & juices run clear.  Let stand 10 min. before carving.  Makes 6 servings.