As the saying goes, if you want to make roasted chicken fragrant, add eight ingredients and old soup. So the most important thing for making old soup roasted chicken is to make the old soup. A jar of old soup from a time-honored brand has been used for hundreds of years? You can often see this written in literary works. The old soup is indeed preserved by stewing meat over and over again. Pork, ribs, and chicken are all excellent ingredients for making old soup for the first time. Just don't use things with a strong smell like mutton, otherwise the old soup will always have the smell of mutton. Clean the chicken, chop it into pieces and soak it in water for about two hours to remove the blood. Remove the soaked chicken pieces and drain them. Add cinnamon bark, aniseed, angelica root, cloves, grass nuts, nutmeg, ginger, and peppercorns. You can also add a small amount of star anise and bay leaves. It is best to wrap these spices with gauze to avoid At that time, if the spices are not removed thoroughly, it will affect the preservation of the old soup. If you don’t know how much meat you need to put in, you can go to the vegetable market and buy the ingredients for the stew that are specially prepared by others, or you can directly tell them how much meat you want to stew, and they will mix it for you.

Pour a large amount of water into the pot and heat it over high heat until it boils. During this period, keep skimming off the foam and blood. After boiling, continue to cook on high heat for about ten minutes, then turn to low heat and simmer. Continue cooking for about two hours until the soup turns milky white. Remove the chicken pieces, sprinkle with salt and eat. Remove the spices, let the old soup cool, put it into a large enamel cup, cover it with a lid, wrap it with a layer of plastic wrap, and refrigerate it. It can be stored for 3 to 7 days. During this period, you can take out the meat to cook, so there is no need to use high temperature to remove bacteria. , if it takes a little longer, it is best to heat it at high temperature to remove bacteria when eating.

When making old soup, do not add salt, and it is best not to add onions and garlic, which will affect the storage of the old soup. When stewing for the second time, the spices can be reduced by half compared to the previous time, otherwise the flavor will be very strong. Save the soup in which the meat and ribs have been stewed several times. Buy a prepared chicken from the vegetable market, clean it, add onions, garlic, ginger slices, cooking wine, chili noodles, Sichuan peppercorns, and light soy sauce, mix well, coat the belly of the chicken with cooking wine, and marinate two About hours. Brush a layer of honey water on the skin of the chicken and let it air dry. Heat the oil in the pot and when it bubbles when putting the chopsticks in, put the marinated chicken in. It is best to hold it with a slotted spoon, pour hot oil on the chicken continuously, and fry until the surface of the chicken is golden brown, so that it will not burn easily.

Put the fried chicken in a casserole, pour in the old soup, add green onions and ginger slices, pour in light soy sauce, dark soy sauce, and cooking wine, sprinkle in salt and a little sugar, and simmer until the chicken is cooked. pot.

The old soup that has been cooked for many times absorbs the greasiness of the chicken. The chicken is cooked in hot oil and brings out its own fragrance. It is fragrant but not greasy. It is the right old soup roast chicken! It will taste better after being chilled in the refrigerator and eaten by hand! ?