Soak the whole chicken in concentrated salt water for 2 hours before pickling.

3 tablespoons of New Orleans powder, 2 tablespoons of oil consumption, 3 tablespoons of soy sauce salt, half a spoonful of sugar. 1.5 tablespoons of white pepper.

1.? Spray oil before curing overnight and baking.

2.? Oven preheating 160℃ for 45 minutes 180℃ 10- 15 minutes; ovens of different families have different tempers; finally, 10 minutes to see if they are colored).

3.? Want juice, pour some of the marinade juice into it and bake it.

Take a bite of the sauteed roast chicken. It's tender and delicious!

Knock on the key point: buy three yellow chickens, tender chickens, not old hens! Even the chicken breast is tender! You can marinate chicken breast directly during the fat reduction period!

When baking, pour the juice together, that is, the juice is tender and tender.

If you want crispy skin, don't pour the juice, turn it over and bake it halfway!

Every oven has a different temper. 180 degrees is for coloring, so pay attention to it, or it will burn!