1 Clean up the freshly slaughtered kid's chicken, drain completely and dry the skin with kitchen paper towels.

2 Rub the honey evenly over the chicken skin.

3After drying, place on a tinfoil-lined baking sheet while the oven is preheated at 180 degrees, on a high heat.

4Transfer to the oven, top heat 180 degrees, bake until one side is colored and then turn over and bake for color. You can't turn on the lower heat or you will stain the chicken skin, that's my lesson.

5Old marinade pour into a pot and boil.

6Without the old marinade, you can use the following spices to boil with water, add salt and soy sauce to taste. The spices in the picture are, in order: aroma, grass berries, pepper, licorice, anise, cinnamon, sand nuts, cardamom, cloves, cumin.

7 marinade boil add green onion ginger garlic.

8Remove the roasted and colored chicken.

9Put into the marinade, high heat to boil and then turn to low heat marinade for 2 hours, turn off the heat and soak for more than 1 hour, eat hot open that is ready. I picture replaced the cast iron pot, casserole really can not stuff the whole chicken, choose the right pot, the marinade did not over the whole chicken is best, otherwise pay attention to the process of halogen turn over.

10 brined chicken can already be on the table, there is a certain kitchen foundation can continue to the next step: fried sugar color. Because the takeaway roast chicken marinade generally add nitrate, the color is very beautiful, our own brine out of the color is darker, so I have one more step on the sugar color, the finished product is more beautiful, but also to increase the sweet flavor.

11 will be the whole chicken into, gently turn, color evenly can be.