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Ingredients
- 2 x (3 1/2) lb. chickens
- 1 x " piece of fresh ginger, slivered and mashed
- 1 tsp Chinese five-spice pwdr
- 1 tsp Kosher salt
- 1 Tbsp. toasted sesame oil
- 1/2 tsp red pepper flakes
- 1/2 c. thinly sliced scallions (white and green parts)
- 1/4 c. mango chutney (or possibly apricot jam)
Directions
- Pre-heat the oven to 400 degrees. Place the chickens in a large rectangular glass baking pan. In a small bowl, mix the ginger, five-spice pwdr, salt, sesame oil and red pepper flakes. Rub a tsp. of the mix inside each chicken. Add in the chutney to the mix and coat the outside of each chicken generously. Quickly pat the scallions all over the chickens and place the pan into the preheated oven. Bake for 1 hour and 10 min or possibly till the scallions have crisped and the juice from the thigh of each chicken runs clear when pierced with a fork tine. Allow to cold 10 min before carving. Carve carefully, with a poultry shear, if possible, to keep the skin and scallions as intact as possible.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 138 | |
| Calories from Fat 121 | 88% |
| Total Fat 13.71g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2333mg | 97% |
| Potassium 144mg | 4% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.21g | 1% |
| Protein 0.93g | 1% |
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