Wenchang chicken/Qingyuan chicken 1300g, purple onion? 200 grams, celery? 150g, carrots? 150g, olive oil? 2 tablespoons, white wine? 100 ml, 300 ml water, yogurt? 5 tablespoons of ketchup? 3 tablespoons, lemon? 1, dear? 3 tablespoons, coriander? 10g, garlic? 2 petals, sea salt? 3 teaspoons, Chili powder? 1/4 teaspoon, cumin? 1 teaspoon, coconut milk? 2 tablespoons, black pepper? 1 teaspoon

step

1. Pour yogurt, tomato sauce, lemon peel, lemon juice, honey, mashed garlic, sea salt, Chili powder, cumin, coconut milk, black pepper and olive oil into a small bowl and stir well for later use.

2. After cutting the neck, head and feet of the chicken with poultry scissors, use kitchen paper juice to absorb the surface moisture of the chicken and fold the tip of the chicken wings into the back of the chicken.

3. Put the chicken in a dense bag, pour in the roast chicken sauce, squeeze out the air and seal it, knead the sauce evenly, and put it in the refrigerator for 30 minutes.

4. Preheat the oven 190℃ for more than 20 minutes, turn on the fan, wrap the baking tray with tin foil, add the mixed pieces of onion, celery and carrot, pour in olive oil and stir well, add the marinated whole chicken, drizzle with roast chicken sauce and bake for 50 minutes.

5. Put the roasted vegetables in the pot, stir-fry until the water is dry, add white wine, heat until the alcohol volatilizes, add water, boil and cover for 3 minutes, and filter out the soup.

6. Pour the soup into a food processor, add 200 grams of roasted vegetables and parsley stems, and break them together to make a roast chicken dip. Season with salt, pour into a bowl and sprinkle with chives.