Whole Roasted Chicken

Recipe Information

- Prep Time: 24 hrs
- Cook Time: 2 hrs
- Servings: 3-5

Description

A Note from Chef Logan: If you have the time to baste the chicken, do it! A magic comes out of the basting process; at the start of the cooking, the chicken releases the oil it has in its skin. This will drain into the liquid and create an amazing flavor when it combines. As you baste it, the chicken will take on more flavor and darken up so much more.

Ingredients

**All Ingredients**
- Whole chicken
- 5 spice mix // rub or ground fresh (star anise, clove, cinnamon, sichuan pepper or substitute for red pepper flake/ other chili of choice, fennel seeds) You'll need about 5-6 tbsp
- Natural rack - 1 fennel bulb and some stalk rough cubed, celery- 3 stalks cut into 2 in pieces, onion- 1 rough cubed, 6 garlic cloves, 4 whole star anise, 1 cinnamon stick, ½ inch fresh ginger sliced.
- 1 ½ inch fresh ginger, roughly chopped
- 10 garlic cloves
- ¼ cup sesame oil
- ¼ cup vegetable oil, canola, or light olive oil also works
- ¼ cup soy sauce
- 2 tablespoons fish sauce, you can omit this ingredient if you can't find it.
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- In the cavity- 4 anise whole, 2 cinnamon sticks, whole fennel 1 tsp, 4 bay leaves.

Instructions

**5-Spice Rub**

Step 1: Take all ingredients for the 5-spice rub and blend together in a blender.

Step 2: However you get it, add about ⅔ of the 5-spice mix to a large zip-lock bag with the chicken.

Step 3: Seal the zippie in a way where you can squeeze the excess air out of the bag, ensuring all of the chicken is filled and coated with marinade, no matter how it rests.

Step 4: Allow it to sit overnight, bathing in the marinade.

Step 5: Save the remaining 5-spice mix, which should be enough to dust the chicken completely, maybe 1-2 tbsp.

**Marinade**

Step 1: In a blender, add the 1 ½ inch piece of fresh ginger, 10 garlic cloves, sesame oil, vegetable oil, soy sauce, fish sauce, brown sugar, and vinegar. Blend on low until all the ingredients are a fine mix without any remaining chunks.

Step 2: Add the blended liquid into the bowl of 5-spice seasoning and mix thoroughly; if there is any froth at the top, allow the marinade to sit until the bubbles dissipate. It's ok if the mix separates a little.

Step 3: After all the froth is gone, add the whole spices listed into the cavity, and holding the chicken over the bowl, rub it down thoroughly with the marinade, and pour some into the cavity.

Step 4: Set the chicken in the bowl and turn it over about every 4-6 hours or so, and allow the chicken to marinate overnight, preferably at least 24 hours.

**Cooking**

Step 1: Preheat your pellet grill to 225ºF.

Step 2: In a solid cast-iron, place your rough cubed onions, fennel bulb, garlic, anise, cinnamon, ginger slices, and celery into the cast-iron, creating a natural rack for the chicken to sit on.

Step 3: You can truss up the legs to keep them in position more easily, and fold the wings under the back.

Step 4: Place the chicken on the rack in the cast iron and sprinkle it with the remaining 5-spice seasoning you saved.

Step 5: Add the remaining marinade to the pan so it is about ¾ of an inch deep. If there isn't enough, just supplement the liquid with chicken broth/stock or water.

Step 6: Insert the probe into the thickest part of the chicken. I like to place mine through a drum and into the breast; be sure not to insert the probe into the cavity, as it will take an open-air reading and not be accurate.

Step 7: Place the chicken in the pellet grill. For the first 2 hours, baste the chicken every 25 minutes or so. (You can skip this if you don't have time; it will still taste great.)

Step 8: Chicken is done when the internal temperature hits 165ºF. Rest for 15 minutes before carving.

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