1

Select disease-free healthy live chicken, weighing about 1.5kg or so, the age of the chicken 1 year or so, the age of the chicken is too long the meat is coarse and old, too short the meat flavor is not good. Generally do not use meat chicken as raw materials.

Daokou roast chicken recipe

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Methods/Steps2Slaughtering and processing

1

Slaughtering preparation: chickens need to be slaughtered before stopping to eat for 15h or so, at the same time to give plenty of drinking water,

In order to facilitate the contents of the digestive tract discharge, easy to operate, reduce pollution, improve the quality of meat.

2

Bloodletting by stabbing: cut off three tubes of bloodletting below the head-neck junction, the cut should not be large, note

Note

Not to cut off the cervical bone, drenching with blood for about 5min, and bloodletting should be sufficient.

3

Scalding: prepare hot water first, then put the chicken into the water after bleeding, so that the chicken submerged in hot water, the water temperature is maintained at about 62 ℃. At any time with a wooden stick up and down the body of the chicken, in order to facilitate the uniformity of scalding, after about 1min, with a hand up to lift the wings of the long hair, a lift will be off that scalding good. Immediately fish out the chicken, the rapid hair, do not continue to soak in hot water, otherwise too much scalding skin brittle and easy to rot. Retirement of hair, along the direction of the hair flow plucking, pushing, stroking combination, quickly retire the hair clean. At the same time to remove the keratinized beak and claw texture layer. The whole operation process should be careful not to break the skin, so as not to cause inferior products. Finally, the chicken immersed in water, plucked the residual hair, washed and ready to open.

4

Rifling to take the internal organs: put the chicken on the case, first in the left side of the neck skin cut about 1cm small mouth, carefully separated from the crop, while pulling out the esophagus, trachea, and then use scissors around the anus to cut open the abdominal wall, into a ring-shaped incision, separating the anus, exposing abdominal visceral organs. Hold the chicken body steady with your left hand, and reach into the abdominal cavity with the index and middle fingers of your right hand to slowly pull out the liver, intestines, gizzard, glandular stomach, ovaries and oviducts of the hen, and other internal organs. Rinse with clean water, then soak in clean water for about 1h, remove and drain.

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Methods/Steps 3 modeling

1

The good or bad modeling of roasted chicken is related to the customer's interest in purchasing, so roasted chicken has always attached importance to the inheritance and development of modeling. Daokou roasted chicken is shaped like a triangle (or Yuanbao shape), beautiful and chic.

2

First, the two hind limbs from the hock joints to cut off the claws, and then back to the lower abdomen upward, head outward tail inward on the case. Use scissors to expand the abdominal wall from the front edge of the incision to the inner side of the two thighs in an arc (can also be used in the slaughtering process of rifling the abdominal wall from the anterior edge of the anus to the inner side of the two thighs in an arc, to remove the internal organs and then remove the anus), and in the middle of the posterior edge of the abdominal wall to cut a small hole, the length of about 12.5px. Use a scalpel to intervene in the body cavity with an incision from the incision at the opening of the body cavity, respectively, placed at the roots on both sides of the spinal column, with the blade of the knife facing the ribcage, and forcefully press the dorsum of the knife, to Cut off the ribs, be careful not to use too much force to cut through the skin. Then turn the chicken body to lie on its side, press the breast with the palm of the hand, press down the ribs, and flatten the breast. Cut the skin of both wings inside the corner of the elbow joint to allow the wings to elongate. Take a bamboo stick with a length of about 375px and a diameter of about 45px, cut both ends into a bifurcated shape, one end of the bifurcated stick is stuck to the waist spine, the other end of the stick is used to hold the breast open, and the severed ends of the two hind limbs are threaded into the holes at the back edge of the abdominal wall. Cross the two wings at the back of the neck, so that the head and neck to the back of the spine, the tip of the wings around to the neck of the ventral side of the bloodletting incision, the two wings from the incision to the oral cavity through. After modeling, the outer shape of the triangle, beautiful and chic, the surface of the chicken body with water to wash, dry moisture.