JAPANESE ROASTED CHICKEN WITH JAPANESE 7 SPICES ENJOY DAN:

JAPANESE ROASTED CHICKEN WITH JAPANESE 7 SPICES by CHEF DAN:

Serves 4

INGREDIENTS:

2     (4-5 pound) whole roasting chicken

2     tablespoons Japanese 7 Spice  (recipe to follow)

3     1 navel orange cut lengthwise into 8 slices

4     4 carrots, peeled and left whole

5     4  baby bok choy, halved lengthwise

6     1 tablespoon butter

7     2 tablespoon grape-seed oil

8      Sea salt to  taste

9     1 cup chicken broth

10  1 teaspoon roosted sesame oil

11  Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS: (PRE-HEAT OVEN TO 500 F THEN REDUCE HEAT TO 350 F)

1.   Pat the skin of chicken and cavity dry.

2.   Sprinkle 7 spice all over outside and inside cavity.

3.   Add oranges to the cavity of the chicken.

4.   Place chicken in a prepared baking dish, breast down.

5.   Roast for 20 minutes; remove from oven and turn breast side up.

6.   Add carrots and bok choy around chicken.

7.   Drizzle with oil, S. &. P. to taste.

8.   Reduce heat to 350 and roast for 1 hour or until internal temperature is 170 F.

9.   Brush with butter the last 5 minutes of cooking

10.                Remove from oven ; remove oranges from the cavity.

11.                Place chicken and vegetables on a cutting board let rest.

12.                Squeeze juices into the pan then add broth to the pan over medium-high heat, scraping up brown bites from pan.

13.                Bring to a boil for 8 minutes or until liquid has reduced 1/2-cup.

14.                Remove from heat and whisk in sesame oil.

JAPANESE 7 SPICE:

1/2-sheet nori, (dried seaweed)

2-tablespoons dried orange peel

3-teaspoon red pepper flakes

2 teaspoons Sesame Seeds

1 teaspoon EACH ground ginger, and poppy seeds

1/4-dteaspoon White Pepper

DIRECTIONS:

1.   Process nori in food processor until flakes form.

2.   Mix remaining spices and pulse until blended together.

ENJOY DAN:                                            PLANT SEEDS & SING SONGS!!