Chinese Roasted Chicken
1 stalk celery, chopped
1/4 cup minced ginger root
1 small onion, chopped
4-5 lb. roasting chicken
2 Tbsp. soy sauce
2 tsp. Chinese five spice powder
1/4 tsp. pepper
Place trivet or steamer basket in 4-5 quart crockpot. Rinse chicken and drain well, then pat dry with paper towels. Place celery, gingeroot, and onions inside chicken.
In small bowl, combine soy sauce, five spice powder, and pepper to make a paste. Rub this mixture over the chicken. Place chicken on trivet inside crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 180 degrees F. Discard vegetables inside chicken; carve to serve.
Serves 4