Composition:
Ingredients: small whole chicken 1 piece (about 900g).
Marinade: fresh lemon juice 1 teaspoon (1 5ml), vegetable oil1teaspoon (15ml), salt1/2tsps (2.5ml), cumin powder1/2tsps (.
Honey juice: 30g of maltose and 30g of clear water.
Production process:
1. Wash and dry the chicken, and remove its head, feet and neck. Put the chicken on the chopping board, chest down and back up. Cut the bone from the neck to the tail on one side of the spine with kitchen scissors.
2. Then use scissors to cut the bone on the other side of the spine and remove it completely.
3. Open the chicken (just like turning a book), first cut off the parts connected with the neck on both sides of the sternum with scissors, and then slowly peel the chicken breast cartilage and sternum from the chicken body from the tail.
4. The neck has been stripped, and the cartilage and sternum are intact.
5. Turn the chicken over. Cut an incision of about 1.5CM at the lower skin of chicken breast on both sides with a knife.
6. Pass the chicken leg through the cut hole (steps 5-6 are not necessary, but this will make the chicken shape more complete when baking, and also avoid burnt leg bones, which is more delicious).
7. Finally, cut off the wing tip and bury the chicken wings under the chicken body, and the chicken will be processed (the wing tip is the most easily burnt part, and it is safer to roast after cutting).
8. The processed chicken looks like the picture on the back.
Tips for handling chicken:
This is the most commonly used method to treat chicken when roasting whole chicken. This way is more delicious than directly roasting the whole chicken in the oven. We can understand the benefits of this treatment from the following points:
A. Untreated whole chicken can only be roasted outside the skin, even if the fork is rotating. Chicken skin is easy to burn, and the smell inside chicken is difficult to bake. When the inside and outside of the treated chicken are heated at the same time, not only the chicken skin, but also the chicken inside can be roasted with a burnt flavor, and the roasting time is also shortened.
B, remove the spine, sternum and other "unwelcome" parts, so that we can enjoy a purer taste when tasting roast chicken.
C, processed chicken, the overall thickness is roughly equal, and there will be no situation that some places have been burnt and some places are not cooked.
D, the processed spine, neck, sternum and other parts can be used to stew a pot of delicious chicken soup, so that you can enjoy chicken soup while eating roast chicken!
Then continue to cook roast chicken!
9. Prepare marinade. Mix all the ingredients of the marinade together to make the marinade.
10. Put the chicken in a large bowl and spread the marinade evenly on the inside and outside of the chicken. Cover the bowl with plastic wrap and marinate 12-24 hours.
1 1, marinated chicken, pour off the excess marinade, and clean up the coriander powder as much as possible. Mix maltose and water to make honey juice, and brush honey juice on both sides of chicken. Put the chicken skin down on the barbecue net.
12. Select the mode of ignition+hot air in the oven, preheat to 2 10℃, put a baking tray covered with tarpaulin or tin foil at the bottom of the oven to receive oil, put the chicken in the oven, bake for 30 minutes, take it out, turn it over and brush the honey juice again. Continue baking for about 20 minutes until the surface turns brown.
I didn't post the picture, you can watch it on Junzhi's Sina blog ~