How to make Sauce-flavored Kiln Chicken (oven + enamel pot version) by pink-rabbit? Wash the chicken, and use a clean cloth or kitchen paper to absorb the moisture from the skin and inner cavity and set aside.

Please click to enter the picture description. Apply the prepared fine salt to the skin and inner cavity of the chicken (use 1/3 of the amount for the inner cavity), and lightly pat and massage to distribute the salt evenly.

Then leave it for 10-15 minutes.

Please use fine salt. Coarse salt is not conducive to spreading evenly and can easily scratch the chicken skin.

Please wear gloves when operating!

Because salt hurts your hands very much!

Please click to enter the picture description and use the time of marinating the chicken to prepare the chicken rub sauce.

Weigh all the ingredients together and mix well with a spatula.

If the peanut butter is not evenly mixed at low room temperature in the southern winter, you can heat it in the microwave for 10-15 seconds before proceeding.

On the contrary, when the temperature is high in summer, it is recommended to refrigerate the mixture after mixing so that it can be used in a paste form.

Please click to enter the picture description. Spread the sauce all over the chicken and inside the cavity.

If there are offal grilled together, there will be a little bit of sauce left over to marinate the offal.

You can use a silicone spatula to spread the sauce, which is very convenient and leaves no waste.

Please click to enter a picture description of pickled offal.

If not, please omit it.

Sprinkle 1-2 grams of salt, mix lightly, then add the remaining sauce to mix well, and then put it into the chicken cavity.

The washed chicken offal must also be dried with cloth or kitchen paper before use!

Please click to enter the picture description. Use scissors to cut the tendons at the joints of the chicken feet and chicken legs to facilitate bending and shaping later.

Please click to enter the picture description. Put the processed chicken into a clean container, seal it with plastic wrap, and put it in the refrigerator to refrigerate overnight (12-24 hours). It can be used the next day.

So you need to prepare one day in advance.

Please click to enter the picture description and you can start baking the next day!

?Fully preheat the oven first? Preheat the highest temperature of ordinary oven (230-250℃)!

Do not preheat the baking pan that comes with the oven!

I use a wind stove myself and preheat it at 300°C.

Please click to enter the picture description. Use the preheating oven time to spread a layer of oil paper of suitable size in the enamel pot, then add the marinated whole chicken (remember to put the spices into the chicken belly?), cover the chicken with oil paper and then

Cover the pot and place it on the baking sheet that comes with the oven.

Mine is a 22cm diameter pot and uses square oil paper with a side length of 33cm.

Please click to enter the picture description in Step 9 to match the picture.

Add marinated whole chicken.

Remember to put the spices into the chicken belly? Just put the chicken into the pot and discard the sauce water from marinating the chicken.

Please click to enter the picture description in Step 9 to match the picture.

Cover the chicken with a layer of oil paper of appropriate size to prevent the chicken skin from sticking to the pot lid.

Please click to enter the picture description in Step 9 to match the picture.

Cover the pot and place it on the baking sheet that comes with the oven.

For wind stoves, you can also refer to step 17.

Just make sure the lid is securely closed!

If the chicken is too big, cut off the parts that cannot be completely accommodated in the pot.

Please click to enter the picture description. After preheating the oven, put the baking sheet into the oven.

Bake at the highest temperature (230-250℃) for about 60 minutes.

The specific time needs to be adjusted according to the actual situation.

I use the air stove at 300℃/15 minutes + 220℃/35 minutes.

If you set a timer for baking and put it in the oven to keep warm for about 60 minutes before eating, the second baking time at 220°C can be reduced to 25 minutes.

Please click to enter the image description animation.

Freshly baked chicken.

Doesn’t it look delicious? Please click to enter the picture description. Three people can easily kill the whole chicken? Please click to enter the picture description to record: The room temperature is 14℃ and 300℃. After preheating and entering the oven, the temperature in the oven dropped to a minimum of 238℃.

After 15 minutes it rose back to 280°C.

After entering the second stage of baking at 220°C, it only took less than 3 minutes to drop from 280°C to 220°C.

Please click to enter the picture description. 2021.01.15 It is recommended to use the baking method in the picture above to record the wind stove.

Under the enamel pot is a stainless steel steam rack, which is preheated when preheating the oven.

After preheating, just sit the enamel pot on it.

This time, the room temperature was 10.8°C and preheated at 300°C. After the enamel pot was put into the oven, it dropped to 289°C, and this temperature was maintained for 15 minutes. I almost thought the oven thermometer was broken? Compare it with the data recorded in step 16, and the effect is clear at a glance.

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This approach can reduce heat loss compared to putting a cold baking pan into the oven and maintain the oven temperature to the maximum extent.

After entering the second stage of baking at 220°C, it only took less than 3 minutes to drop to 220°C.