Whole Roast Chinese Chicken With Plum Sauce

Total Time

693

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).
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.
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.
Add the remaining plums and continue to cook until the chicken is well colored (cover the chicken with foil if it is browning too fast), there is no pink meat and the juices run clear.
Place the chicken on a platter and allow to rest in a warm place. Now, warm the plum mixture in the roasting tin over 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.

Per serves

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