Candied chicken with maple syrup and mandarin

Name: candied chicken with maple syrup and mandarin
Cook time: 20 min
Total time: 185 min
Yield: 4
Ingredients: 1 free range chicken corn approx. 1350 g; 2 mandarin cleaned up; 3 cm fresh ginger; 1 el five spice powder; 3 star anise; 75 ml maple syrup

Glazed chicken with maple syrup, mandarin and ginger from the oven.

Ingredients

Kitchen Stuff

1 kitchen rope
1 baking dish with grate (approx. 30 x 40 cm)

Directions

Remove the elastic from the chicken and pat dry with kitchen paper. Make a space between the skin and the meat of the chicken with a spoon.
Start at the sides just above the legs and work towards the sternum and back to create a large cavity.
Grate the orange skin of the mandarins and press 1 fruit. Cut the other fruit into pieces. Peel the ginger.
Mix the tangerine grater, the five spice powder, pepper and salt. Divide under the skin.
Fill the cavity of the chicken with the mandarin parts, ginger and star anise. Tie the chicken close with kitchen rope. Sprinkle the chicken with pepper and salt.
Let the chicken marinate in the refrigerator for 30 minutes.
Remove the chicken from the refrigerator and let it marinate for 30 minutes and come to room temperature.
In the meantime, preheat the oven to 190 ° C.
Put the mandarin juice, the maple syrup and the rest of the five spices in a saucepan and bring to the boil. Cook for 5 minutes on low heat.
Place the chicken with the breast upwards on the grid of the baking dish and brush around with the boiled syrup. Save the rest.
Cover the chicken loosely with aluminum foil and roast for 45 minutes in the middle of the oven.
Remove the chicken from the oven, remove the foil and brush with the rest of the syrup. Put the chicken back without foil and roast for another 45 minutes.
Remove the chicken from the oven and loosely cover it with aluminum foil.