1 (4-pound) fresh or thawed whole roasting chicken
2 T. low sodium Soy Sauce
2 tsp. dry sherry
1 tsp. vegetable oil
1 large clove garlic, pressed
1/2 tsp. fennel seed, crushed
1/2 tsp. ground ginger
1/4 tsp. sugar
1/8 tsp. ground cloves

Pierce chicken thoroughly with fork; place, breast side up, in shallow, foil-lined roasting pan. Combine remaining 8 ingredients; brush cavity and skin thoroughly with mixture. Roast in 325-degree F oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180 degrees F, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time. Remove chicken from oven; let stand 10 minutes before carving.