Ingredients ratios (to 50 chickens as a unit, each chicken weighs about 650 grams, **** 65 pounds):

Monarch spices:

To burn chicken fragrant eight spices plus the old broth.

Seasoning: 2 pounds of locust Mao soy sauce, salt 1 catty.

Production: 1, take 100 pounds with elbow bones and other hanging out of the old broth boiling, down into the spice packet, salt and soy sauce, keep a medium fire to cook for 30 minutes out of flavor.

2, chicken slaughtered and cleaned, neatly arranged into the pot, pouring into the flavor of the old soup cooked submerged chicken. Take a bamboo grate pressed on top of the chicken, first open the soup on high heat to boil, and then change to low heat to cook for 20 minutes off the fire, skim off the surface of the oil, soak overnight (about 8 hours) to taste.

The key to making: this is the first pot of marinade soup, after the marinade chicken can be recycled, according to the proportion of water and salt, supplement soy sauce and spices, marinade soup, the older the better flavor.

Soy sauce marinade taste

1, soy sauce will affect the flavor of the old marinade, so that marinade taste sour, can be replaced with sugar color, and then add turmeric powder or gardenia, so that the red becomes lighter, presenting a natural reddish-yellow. After adding sugar color marinade will have the aroma of caramel, the taste may be slightly different from the aroma of marinated chicken, but can ensure that the taste is not sour. Alternatively, a small amount of old sauce can be added to complement the soy flavor in the soy sauce.

2, with the modern process of blending soy sauce, which contains a large amount of glutamic acid, repeated heating will lead to the old soup becomes acidic, but this locust Mau soy sauce has a history of hundreds of years, is the traditional process of fermentation and become, I have used for such a long time did not find that the old soup becomes acidic situation. In addition, if the marinade contains green onions, ginger and chili peppers, repeated heating will also make the taste sour, so do not add these accessories to the marinade.

Pork elbow hanging soup to add gelatinous

In order to highlight the original flavor of chicken, I think you can add more chicken racks instead of elbow bones when hanging soup, so that the chicken flavor will be more intense. When you add pork elbow and other gelatinous ingredients, you can increase the gelatinousness of the old soup, to enhance the flavor of the chicken, I have experimented many times, the conclusion is to pork elbow soup, the chicken is the most flavorful