Ingredients: perennial old hens, old soup, ginger, bay leaves, aniseed, pepper, fennel, cloves, white cardamom, amomum villosum, grassroots, nutmeg, pipe pepper, galangal, tangerine peel, angelica dahurica. , grass fruit, cinnamon, white sugar, cypress wood powder, green tea, edible salt, etc. [2-3]

The ratio: mostly depends on the strengths of each family. While each family’s roast chicken method is different, The taste is also different. As for the ingredient ratios, most of the ones given on the Internet are fictitious and should be carefully screened during use. To avoid wasting food.

Features: fragrant with thyme, fragrant skin and fragrant meat, refreshing taste, endless aftertaste, fragrant but not greasy, attractive color

How to eat: ready-to-eat cooked food, refrigerated It tastes better, and it is not recommended to freeze and then heat it for consumption (it is easy to lose flavor); it is hand-shredded and plated, which has a more beautiful gourmet style and a better taste;

Pharmacological functions: due to the more than ten spices in the cooking process Among them, most are Chinese herbal medicines, which have the effects of strengthening the spleen, appetizing, and nourishing yin. At the same time, it has a very good auxiliary effect on anorexia.

Production process: [4]

1. An adult hen, slaughtered and stripped; open a small opening (2-3 inches is appropriate) in the crotch of the hind legs, but not too wide. (To prevent the chicken legs from getting stuck in the later stage of pan chicken shape)) Make a small opening above the neck and take out the crop; take out the internal organs of the whole chicken, wash away the blood, put the whole chicken in the melted paraffin, and hang it to cool. Peel off the solid paraffin to remove lint. Put it in clean water and let it sit for 24 hours before taking it out. To shape the whole chicken, pin the chicken wing backward and upward at the back of the neck. Insert the other chicken wing from the bleeding edge, pull it out from the mouth, and pin it at the back of the neck. Shorten the roots of the chicken legs and the breastbone, use the force to pin the legs into the belly of the chicken, pin the legs again at the elbows, and the shape is completed, like a swan's duck water.

2. Boil the water, sprinkle in an appropriate amount of refined salt, add the well-proportioned ingredients (so that they can spread slowly), then add an appropriate amount of old soup (do not add raw water to the old soup), boil, and add Bring the whole chicken to a boil over high heat, then simmer over half an hour until it boils without boiling; after four hours, take out and drain.

3. Heat a dry pot until red, sprinkle in sugar, place the whole chicken in the pot with a grate, cover the pot, and smoke for 5 minutes. It's done.

Kaifeng Roast Chicken Editor

Kaifeng Master He Roast Chicken

Kaifeng Master He Roast Chicken

Ingredients: chicken, cinnamon, MSG, Sugar, tangerine peel, star anise, refined salt, ginger, nutmeg, kaempferol slices, amomum villosum, cloves, etc.

Features: Fragrant and tender meat, crispy and boneless, bright in color and refreshing in the heart.

Nutritional effects: It has the effects of strengthening the spleen, strengthening the stomach, enriching blood and maintaining health.

A unique flavor formula containing more than 20 precious Chinese medicines was finally developed. The roasted chicken made with this formula not only has the magical health effects of strengthening the spleen, strengthening the stomach, nourishing the blood, and nourishing the body based on the theory of traditional Chinese medicine, but also maintains the same color, aroma, and taste even after being left for four or five days in the midsummer season. , people will not get tired of eating it for a long time.

Qijia Roast Chicken Editor

Qijia Roast Chicken is a local specialty in Guan County, Shandong Province and is suitable for all ages.

Master He’s Roast Chicken

Master He’s Roast Chicken

Ingredients: Made from local chickens that are more than one year old, slaughtered and cooked on the same day, guaranteed from the source For freshness, add tangerine peel, star anise, magnolia, cumin, salt, caramel, nutmeg, orange peel, amomum villosum, cloves, angelica, grass fruit, san pepper, bay leaf, hawthorn, galangal, aniseed, three ingredients It is carefully formulated with more than 30 kinds of precious Chinese medicinal materials such as bag, grasshopper, Codonopsis pilosula, cinnamon, etc., and added with decades of old soup. An ancestral recipe, striving for excellence.

Nutritional ingredients and taste: Contains a large amount of protein, nourishes blood and qi, and nourishes the body. It has a five-spice taste and a salty aroma, making it a great treat for entertaining friends and family.

Guo's Roast Chicken Editor

A century-old restaurant, one of the best in China, passed down from generation to generation, the best in the world. It has a long history and first-class taste.

Ingredients:

10 healthy chickens for more than one year, one wild mountain ginseng, tangerine peel...10g, star anise...10g, magnolia...2g, cumin...2 Gram, large salt...50g, caramel...300g, nutmeg...5g, orange peel...13g, Amomum villosum...2g, clove...3g, Angelica dahurica...5g, Caoguo...3g, Sansho...3 Gram

Production process: Selection of raw chicken, slaughtering, processing, shaping, oiling, coloring, ingredients, and simmering

Roasted Chicken

Roasted Chicken

Notes: Healthy and high-quality live chickens are killed and cooked to ensure freshness

Product features: unique formula. The meat is fresh and delicious, fat but not greasy and rotten but not loose. It has the advantages of good color, fragrance and pure taste. It is the best product to entertain relatives and friends when traveling! Suitable for all ages, self-eating and giving as gifts, healthy and fashionable.

Fuliji Roast Chicken Editor

Ingredients

Live chicken...10, cinnamon...10g, sugar...15g, tangerine peel...10g, star anise …10g, fennel…2g, cumin…2g, refined salt…150g, ginger…20g, starch…200g, nutmeg…3g, kaempferol…3g, amomum villosum…2g, cloves ...3 grams, Angelica dahuricae...5 grams, Caoguo...3 grams, Zanthoxylum bungeanum...5 grams, sesame oil...1500 grams

Preparation method

1. Select 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain all the blood, scald them with hot water, remove their hair and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. . Then break the thigh bone with the back of the knife, cross the legs from the upper opening of the anus and insert them into the belly of the chicken; then insert the right wing through the slaughtering edge so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.

2. Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.

3． Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, and neatly place the fried chicken Put it in, bring to a boil over high heat, skim off the foam, cook for 5 minutes, turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours, until the meat is rotten and falls off the bones. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.

Note

1. The process of "separating" the chicken is indispensable. This is for the convenience of cooking in batches and the complete and beautiful shape.

2. It is best not to use the chicken that is slaughtered on the same day.

Like pork, chickens need a natural process of excreting (lactic) acid after being slaughtered (usually at a temperature of 0°-4°,