Main ingredients

Three yellow chickens

1 piece

Salt baked powder

30 grams

Kunbo casserole

1 piece

Metal grill

1 piece

Tin foil< /p>

5 photos

Steps

1. Wash the three-yellow chicken and remove the chicken feet, chicken heads, chicken buttocks and some obvious fat; (I used this one When I bought the whole chicken, it was 2 pounds and 4 taels);

2. Wipe the washed chicken dry with kitchen paper, and sprinkle with salt-baked chicken powder. I used salt-baked chicken bought in the supermarket. A bag of powder, 30g, is just enough to make a chicken;

3. Apply the salt-baked chicken powder evenly on the inside and outside of the chicken, remember to apply it on the inside as well. By the way, give the chicken a massage to make it more delicious; then cover it with plastic wrap and put it in the refrigerator for about 2-3 hours;

4. Take out the refrigerated chicken, place it on tin foil, and wrap it up. Because the chicken is relatively large, I used four pieces of tinfoil to wrap it cross-wise and wrap it tightly so that the chicken juice does not flow out during the cooking process;

5. Wrapped in four layers of tinfoil Chicken;

6. Prepare the Kunbo casserole and metal grill; (the characteristic of this casserole is that it can be dry-roasted, ordinary casseroles that do not have the function of dry-roasting should be used with caution)

7. In order to prevent the soup from leaking out from somewhere if I didn't wrap it tightly enough, I laid another piece of tin foil on the grill, which was a little longer, with both sides sticking out, and put the chicken wrapped in tin foil on it; When I bought this chicken, it weighed 2 pounds and 4 taels. I personally think it is just right to put it in a 4.6L casserole;

8. Put the casserole on the heat, cook it on high heat for 5 minutes, then turn to medium heat and continue cooking for 40 minutes. Finally, turn off the heat and simmer for about 15 minutes;

9. Take out the chicken and be careful not to burn your hands. Peeling off the tin foil layer by layer, it turns out that wrapping a few more layers is still useful, as there is already soup in the second layer. When you untie the tin foil, you can smell the chicken. It smells so good. Use a chopstick to poke it in to confirm it's cooked through!

10. Look at the enchanting lying posture of this chicken, it smells so good! It attracted my mother-in-law to the kitchen and asked what it smelled like. It was so fragrant! Looking at the salt-baked chicken I made, she said I can really mess with it! Hehe, it’s not bad to be able to cook something delicious! It just so happens that we have guests at home in the evening, so it would be quite nice to entertain them with this salt-baked chicken!

11. Cut open the chicken thigh and take a look. It’s full of chicken juice. Because you photographed it yourself, you can take a bite just by looking at it!

12. I broke off a chicken thigh and gave it to my daughter to try. My daughter gave me a thumbs up and said: Mom, you are great!

13. In order to make it easier to eat, I shredded the chicken completely and put it on a plate. Then I chopped some scallions and tore them on. The outside was charred and the inside was tender. The chicken juice was rich, tender and delicious. I made it this time. The salt-baked chicken was a real success.

Although there is no large amount of salt to insulate the casserole, I wrapped it in thick tin foil, which is also very effective. The chicken skin will not be too dry, and all the chicken juice will be retained, making the whole salt-baked chicken taste very good! The guests who came in the evening also gave us compliments!