If you want to make a roast chicken with good taste and bright color, the following steps are indispensable.

Pay attention to the choice of chicken-choose Qingyuan chicken raised in 150 days, the weight should be controlled at about 3 kg, and it is best to have some oil, so that the roast chicken tastes delicious.

Pay attention to the curing of chicken-the curing of chicken is divided into three steps: curing with sauce, adding crispy water and adding crispy sauce. After these three steps, the chicken skin is crisp and smooth, and the color is bright. These three steps are described in detail below.

Use of firewood and oven-Many people think that ordinary charcoal can be used to cook roast chicken, but in fact, they really want to use litchi wood as fuel, so that roast chicken has a strong flavor. Secondly, the oven is not an ordinary stainless steel oven, and the roast chicken uses a crock, so that the chicken is heated more comprehensively and the color is better. The picture below shows the crock I used to cook roast chicken, and litchi wood is burned next to it.

Let's share the detailed production method of roast chicken. Original code word sharing, I hope everyone can click on the lower right corner to give a praise.

Production method of Shunde roast chicken-crispy skin, smooth meat and bright red color

Marinade: salt 30g, monosodium glutamate 20g, sugar 10g, salt chicken powder 50g, peanut oil 50g and sesame oil 10g.

Crispy water: 200g white vinegar, 0/50g red Zhejiang vinegar/kloc-,80g maltose and half lemon (sliced).

Crispy sauce: 500 grams of clear water, two egg whites and 50 grams of golden crispy powder.

& gt& gt& gt& gt manufacturing steps

1. Clean the fresh Qingyuan chicken by massage, and then massage the chicken first 15 minutes. The purpose of massage is to make chicken taste easier and taste better.

2. Marinate the massaged chicken, then marinate it, evenly smear the outside of the chicken, then marinate the inside, evenly smear the whole chicken and marinate it for three hours.

3. After the chicken is marinated in water, it is better to spray the chicken skin with 100 hot water until the skin becomes discolored. Scalded chicken can make the skin stick better and roast chicken more crisp. Then hang it up and drain it.

4. Sprinkle the chicken with crispy water evenly for three times, be sure to spray it evenly, then hang it up and blow it with a fan for half an hour to dry the moisture on the epidermis.

5. Brush the crispy dried chicken evenly with a brush. The function of crisp paste is to make the chicken skin crisp and the meat smooth. Crispy pulp has the function of locking water, making the meat tender and juicy. Apply crispy pulp before air-drying the skin.

6. Roast chicken After the above steps are completed, you can roast chicken. The temperature of the crock shall be controlled between 170 ~ 180. Add chicken and roast the chicken weighing about 3 kg for 25 minutes.

7. If you want to make the roast chicken more shiny, you can pour hot oil on 100, so that the roast chicken is red, bright and awesome!

Have you ever eaten roast chicken like this?

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Besides the importance of marinating, the control of cooking time is the key to coloring. If it is roasted for too long, the water in the meat will be evaporated and there will be no taste. Follow the steps and do more operations, and you can also bake delicious roast chicken.