Five Spice Chicken Serving Size - 12 Prepared By - Elizabeth & Ed Recipe Rating
			2 1/2 Lb fryer (whole) 1/2 teaspoon salt 1/4 teaspoon 5 spice 2 tablespoon oil 2 1/2 tablespoon rock salt 4 Cups water 2 Cups broth from chicken 6 tablespoon cornstarch
			Wash fryer and pat dry with paper towels. Rub salt and 5-spice inside cavity of chicken. Rub oil on outside of chicken; next pat with rock salt. Roast at 350 degree oven for 1 ¼ hours. Fifteen minutes before end of roasting time, add 3 cups of water to bottom of pan, being careful not to pour water on chicken. Continue to roast for additional 15 minutes. Cool; chop chicken and arrange over bed of shredded lettuce. Serve with gray or plum sauce. Mix cornstarch with water; add to broth and cook until thickened. Serve with Five Spice Chicken.