Chinese Five-Spice Chicken Adeena Sussman   From Every Day with Rachael Ray March 2008 SERVES 4 Prep Time: 15 min Cook Time: 1 1/2 hr 3 tablespoons vegetable oil 1 hot Italian sausage (about 4 ounces), casing removed 1 red bell pepper, chopped 2 tablespoons chopped ginger 2 cups leftover vegetable fried rice Salt and pepper One 4 1/2-pound chicken 2 tablespoons hoisin sauce 1/2 tablespoon Chinese five-spice powder 2 tablespoons chopped cilantro (optional) 1. Preheat the oven to 350°. In a wok or heavy skillet, heat 1 tablespoon oil over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 2 to 3 minutes. Add the bell pepper and ginger and cook, stirring, until the bell pepper is crisp-tender, about 3 minutes. Add the rice, season with salt and pepper and toss to combine. Let cool to room temperature. 2. Season the chicken with salt and pepper, place in a 9-by-13-inch roasting pan and stuff with the rice. Brush the chicken with 1 tablespoon oil and roast for 1 hour. 3. Meanwhile, in a small bowl, combine the hoisin sauce, fivespice powder and the remaining 1 tablespoon oil. Brush the sauce all over the chicken and roast until an instant-read thermometer inserted deep in the stuffing and the thigh registers 155°, about 30 minutes. Let rest for 10 minutes. 4. Scoop out the stuffing and slice the chicken; divide among 4 plates and top with the cilantro, if using.

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