Ingredients
-
-
4
-
1 - 2
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Steps
1
Done
|
To Make Five-Spice Salt: Combine 5 Tablespoons Salt With 1 Tablespoon Five-Spice Seasoning. Place Five Spice Salt in a Dry Skillet. Cook & Stir Over Low Heat 3-4 Minutes. |
2
Done
|
Rub Salt Mixture (1 Teaspoon Five Spice Salt Per Lb. of Chicken) on Inside and Outside of Chicken. Cover and Refrigerate Seasoned Chicken For 4 Hours or Overnight. |
3
Done
|
Preheat Oven to 500 F. |
4
Done
|
Insert Green Onions Into Chicken Cavity. |
5
Done
|
Place Chicken, Breast Side Down, on a Rack Sprayed With Nonstick Cooking Spray in a Shallow Roasting Pan. |
6
Done
|
Roast Chicken For 35 Minutes. Turn Chicken Over and Continue Roasting Another 20-25 Minutes or Until Chicken Tests Done. (chicken Skin Should Be Crisp). |
7
Done
|
Serve Slices of Chicken Hot or Chilled With Plum Sauce. |