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
1 tbsp./15 mL
1/2 tsp./2.5 mL freshly-ground
6 green onions, cut into 3-inch/8 cm pieces
1 tbsp./15 mL all-purpose flour
2 tbsp./30 mL Hot Honey Soy
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.