Cantonese Roast Chicken with Honey-Hoisin Glaze

Ingredients

• 1 3- to 4-lb. whole chicken (roasting), giblets removed
• marinade
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry or Chinese rice wine
• 3/4 teaspoon Chinese five-spice
• 1/2 teaspoon white pepper
• 2 cloves organic garlic, crushed (for marinade)
• stuffing
• 1 stalk organic celery, diced
• 1 small onion, diced
• 1 organic carrot, diced
• 3 cloves garlic, minced (for stuffing)
• glaze
• 1 1/2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil

Directions

1. Rinse the chicken inside and out; pat it dry with paper towels. Starting at the neck opening, separate the skin and flesh with your fingers, being careful not to tear the skin. Work your fingers over each side of the breast and over the thigh areas.
2. To make the marinade, combine the soy sauce, wine, five-spice, and pepper in a small bowl.
3. Rub 3/4 of the mixture over the chicken flesh, under the skin, and all over the outside of the chicken. Set aside remaining marinade ingredients.
4. Place the crushed garlic under the skin on the breast. Cover the chicken and refrigerate for at least 2 hours or overnight.
5. Just before cooking, prepare the glaze: combine soy sauce, hoisin sauce, honey, and sesame oil in a small bowl. Set aside.
6. Preheat oven to 325 degree F.
7. To prepare the stuffing, combine the celery, onion, carrot, and minced garlic in a medium bowl.
8. Add the remaining marinade mixture and toss to coat.
9. Spoon the stuffing into the chicken cavity.
10. Spray a shallow roasting pan with nonstick cooking spray or oil until well greased.
11. Place the chicken, breast-side up, in pan.
12. Place in oven and cook for 25 minutes per pound or until meat near the thigh bone is no longer pink when pierced. Baste with glaze every 20 minutes.
13. Let stand 10 minutes before carving.