Chinese Style Five Spices Organic Poulet Chicken

Step 1: Spatchcock the chicken

For faster, more even cooking, butterfly (spatchcock) your chicken:

1. Place the whole chicken breast-side down on a tray, legs pointing toward you.

2. Locate the backbone and cut along both sides using kitchen scissors to remove it (keep it for stock if you like).

3. Flip the chicken over, press firmly on the breastbone until it lies flat.

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Step 2: Season and let it rest

Marinate the chicken ahead of time so the flavours seep deep into the meat

For a 1.8 kg / 4 lb chicken, mix these:

Dry mix:

• 2 tsp fine salt

• ¾ tsp five spice powder

• ¼ tsp garlic powder

• ¼ tsp ground white pepper

Wet mix:

• 1 tsp dark soy sauce (light soy sauce also works, but dark gives a deeper colour)

• 1 tsp Shaoxing rice wine (can leave out if alcohol is not desired)

How to apply:

• Place the flattened chicken skin-side down; rub half of the dry mix onto the inside.

• Flip it skin-side up; spread the wet mix evenly over the skin, then sprinkle the rest of the dry mix.

• Refrigerate uncovered for 12–24 hours. This dries the skin slightly, helping it get crispy in the oven.

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Step 3: Roast in four stages

Before roasting:

• Let the chicken sit at room temperature for at least an hour.

• Place it skin-side up on a wire rack over a roasting tray with a little water below (top up as needed).

Use a fan-assisted (convection) oven if you have one for better circulation.

Stage 1:

• Preheat oven: 390°F / 200°C fan (or 425°F / 220°C conventional).

• Roast 15 minutes.

Stage 2:

• Lower to 320°F / 160°C fan (or 350°F / 180°C conventional).

• Roast another 20 minutes.

Stage 3:

• Mix 1 tbsp honey + ½ tsp dark soy sauce.

• Brush over the chicken skin.

• Roast for 5 minutes.

Stage 4:

• Increase heat back to 390°F / 200°C fan (or 425°F / 220°C conventional).

• Brush a second coat of honey mixture.

• Roast 5 more minutes.

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Step 4: Check if it’s done

• Use an instant-read thermometer: thickest part should reach 165°F / 75°C.

• Or pierce with a skewer: juices should run clear.

Adjust the cooking time in Stage 2 if the size of your chicken is different from the 1.8kg used in this recipe.

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Step 5: Rest and serve

Rest the chicken for about 10 minutes before cutting. This helps the heat and juices redistribute, keeping the meat moist.

Enjoy on its own, or serve with steamed rice, noodles, between steamed buns and side dishes.