- Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
- Combine less sodium soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
- Roast in 325°F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180°, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
- Remove chicken from oven and let stand 10 minutes before carving. Total Carbohydrates Per Serving: 1 gram