Usually, roast chicken is mostly roasted wings and chicken legs, and there are fewer opportunities to roast whole chicken. Roast chicken on New Year's Eve has a festive atmosphere.
The whole chicken is not delicious. It needs curing for a while. There will also be a lot of fat and chicken juice baked in the chicken skin. If you drop it in the oven like this, it will not only pollute the heating pipe because the oil falls on it, but also waste the oil soup. Therefore, when roasting chicken, adding some roasted vegetables will not only waste ingredients, but also make a pot of delicious dishes at the same time.
Roasted whole chicken is very suitable for people to eat more. Watching the whole chicken eat up at one meal is full of atmosphere and sense of accomplishment.
Main ingredients? Sanhuang chicken 1, potato 1, onion half, carrot 1, green pepper 1.
Seasoning? 4 shallots, ginger 1 slice, appropriate amount of soy sauce, 4g of salt, a little sugar, appropriate amount of cooking wine, appropriate amount of black pepper, half shallots 1 slice, 2 slices of dried peppers, and octagonal 1 slice.
Baking? Roast chicken mode, fire 230 degrees, 100 minutes.
manufacture
1. 2 kg of Sanhuang chicken, washed;
2. Seasoning is ready, not limited to these, and can be adjusted according to taste. These are all China flavors, and you can add some western herbs to bake them together, which will have an exotic flavor;
3. Pour all the soy sauce, soy sauce, cooking wine, onion, garlic slices, shredded ginger, black pepper, star anise, dried pepper, a little sugar and salt on the chicken, and the dosage can be more;
4. Put on gloves and massage the chicken with these seasonings for 15 minutes to fully taste the inside and outside; Chicken feet can be cut off, which is beneficial to plate loading;
5. Clean the side dishes: onion, potato, green pepper, carrot and coriander;
6. Cut potatoes and carrots into small hob pieces, and cut onions and green peppers into large pieces;
7. Mix potatoes, carrots, onions and green peppers with seasonings, and fill the chicken belly with appropriate side dishes, mainly onions, and the amount of potatoes and carrots should not be too much, so that there is room for air circulation between the materials in the belly; Pour in some sauce;
8. Tie your stomach with a few toothpicks to prevent it from being opened when baking;
9. The tips of chicken wings are wrapped in tin foil to prevent them from being baked black when the temperature is too high; Fix the chicken neck on the rotating fork bar with tin foil; The thighs are also tied with tin foil, and the rotating fork is also crossed with the chicken body to prevent it from slipping and not rotating 360 degrees when roasting;
10. Put the baking tray containing the whole chicken into the oven, fork it in place, and use the "roast chicken" program for 230 degrees 100 minutes; Without this function, you can bake up and down or circulate hot air for 220-230 degrees 100 minutes;
1 1. The roast chicken is very charming. The meat on the back is thinner and closer to the heating tube, so the color is golden red, while the meat on the abdomen is thicker and lighter and more uniform than that on the back. Take off the fork, pull out the side dishes in your stomach, and eat!
1. Don't put too much sugar. Although white sugar has a refreshing effect, there is too much sugar, which easily discolors the chicken skin at high temperature and affects judgment;
2. The side dishes in the chicken belly should leave some room for expansion and air circulation after the ingredients become hard; Because chicken and chicken back, potatoes and carrots are not easy to cook because they are put too much; Onions can be put more, or they can be flavored and deodorized;
3. If you want to make the chicken skin golden red and crisp, you can take the chicken out at the last 10 minute, brush it with sugar water or honey, and then bake it in the oven again.