Cantonese Roast Chicken with Honey-Hoisin Glaze
By Chef Martin Yan

1 whole Chicken (Roasting) 3 - 4 pounds giblets removed

3 tablespoons Soy Sauce
2 tablespoons Dry Sherry or Chinese Rice Wine
3/4 teaspoon Chinese 5-Spice
1/2 teaspoon White Pepper
2 cloves Organic Garlic crushed

2 stalks Gai Lan, ends trimmed, diced
1 stalk Organic Celery diced
1 small Onion diced
3 cloves

Minced Garlic Glaze
1 1/2 tablespoons Soy Sauce
1 tablespoon Hoisin Sauce
1 tablespoon Honey
1 teaspoon Sesame Oil

Rinse the chicken inside and out; pat it dry with paper towels.

Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.

To make Marinade
Combine soy sauce, wine, five-spice, and pepper in a small bowl. Rub 3/4 of the mixture over the chicken flesh, under the skin, and all over the outside of the chicken.

Set aside remaining marinade ingredients. Place the crushed garlic under the skin on the breast.

Cover the chicken and refrigerate for at least 2 hours or overnight.

Just before cooking, combine the glaze ingredients in a small bowl and set aside. Combine the stuffing ingredients in a medium bowl. Add the remaining marinade mixture and toss to coat.

Spoon the stuffing into the chicken cavity.

Spray a shallow roasting pan with non-stick cooking spray or oil until well greased. Place the chicken, breast side up, in pan. Place in a pre-heated 325 degree oven, and cook for 25 minutes per pound, or until meat near the thigh bone is no longer pink when pierced.

Baste with glaze every 20 minutes.

Let stand 10 minutes before carving.

Makes 6 servings.