Chinese Five Spice Chicken

1 Large Oven Cooking Bag
1 Whole Chicken (3 to 4 lbs. / 1.4 to 1.8 kg)
4 teas. / 20 mL Watkins Five Spice Powder
1 Tbsp. / 15 mL Watkins Ginger
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt
6 Green Onions, cut into 3 inch / 8 cm pieces
1 Tbsp. / 15 mL All Purpose Flour
2 Tbsp. / 30 mL Watkins Hot Honey Soy Sauce
2 Tbsp. / 30 mL Honey
2 Tbsp. / 30 mL Apple Juice

Rinse chicken inside and out with cold water; drain well. In small bowl, combine five spice powder, ginger and salt; rub half of the this mixture into the cavity of the chicken. Place green onions inside. Place wings behind chickens back and tie the 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 and apple juice, mix well and pour over chicken. Place chicken in a 13x9 inch / 33 x23 cm baking dish. If possible, refrigerate at least 4 hours before baking to allow chicken to marinate, turning bag occasionally. Cut six slits into top of bag. Bake at 350F / 180C for 1 to 1 1/2 hours or until leg joint can be easily moved and juices run clear. Let stand 10 minutes before carving. Makes 6 servings.

Nutritional Information Per Serving:
Calories 330, Protein 45g , Carbohydrates 10g, Sodium 540mg, Fat 11g, Saturated Fat 3g, Cholesterol 135mg, Dietary Fiber 0g

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