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    Whole Roast Chinese Chicken With Plum Sauce

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    Whole Roast Chinese Chicken With Plum Sauce

    Chinese flavours and a wonderful plum sauce make this roast chicken special enough for a supper party.

    • Preparation time: 10 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • ½-1 tbsp clear honey
    • 150ml vegetable stock
    • 150ml fino dry sherry
    • 500g British plums
    • 1 tbsp groundnut oil
    • 1 tbsp Bart Chinese Five Spice Powder
    • 1 Waitrose Fresh Free Range Chicken, weighing about 1.5kg


    1. Preheat the oven to 200°C, gas mark 6. Place the chicken in a roasting tin and pat the skin dry with kitchen paper. Calculate the cooking time (45 minutes per kilo, plus 20 minutes).
    2. Mix the five spice powder and the oil together. Rub the mixture over the chicken as evenly as possible. Place in the oven and cook for an initial 15 minutes.
    3. Meanwhile, halve the plums, then remove and discard the stones. After 15 minutes, place half of the plums around the chicken, and pour the sherry and stock over them. Return to the oven and cook until 30 minutes before the end of the cooking time.
    4. Add the remaining plums and continue to cook until the chicken is well coloured (cover the chicken with foil if it is browning too fast), there is no pink meat and the juices run clear.
    5. Place the chicken on a platter and allow to rest in a warm place. Now, warm the plum mixture in the roasting tin over a high heat. Stir in the honey to taste and season well. Carve the chicken and serve with the plum sauce, steamed pak choi and egg noodles.
    6. This recipe was first published on Waitrose.com in September 2006.

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