A washed fresh and tender broiler (chicken feet and internal organs removed)

ingredients

COOK 100 New Orleans roast seasoning right amount honey water right amount

Appropriate amount of water and tin foil

Steps of home-made roast whole chicken in New Orleans

1. Put the fresh chicken into a pot, sprinkle a proper amount of roast seasoning and a very small amount of water, spread the roast seasoning evenly on the inside and outside of the chicken by hand, and massage for a while;

2. Cover the pickled chicken with plastic wrap and put it in the refrigerator for pickling overnight, turning it once or twice in the middle;

3. Bake the fork on the salted chicken, wrap the tip of the wing and the tip of the leg with tin foil to avoid baking, and connect the baking tray to the lower layer of the oven for juice;

4. Preheat the oven to 180℃, and turn it to roast for about 8 minutes until the chicken's surface juice is dry;

5. Bake at 150 degrees for 30 minutes (during this period, brush the remaining juice every 8~ 10 minutes, and finally brush the honey water every 10 minutes).

Tips

Practice has been compared many times, and it is considered that roast chicken is best roasted with smaller and tender chicken, and the roasted meat will not be very firewood, and the marinated seasoning is also easier to taste; When pickling chicken, the roasted flavor must be mixed with less water. If it is just washed chicken, it can be done without water. Once there is more water, the roasted flavor will be clear, and it is not easy to taste when pickling. Look at it more during baking. When the surface is dry, brush the juice, and honey water later, otherwise the skin will paste easily.