Roast chicken is also a common food. This kind of food will feel plump and juicy, and it is a kind of food that many people like to eat. It will be more difficult to cook at home, mainly because the taste you make will be different, because the proportion and ingredients are not well matched, which will make the taste not right, and you have to marinate the chicken before cooking.

manufacturing method

1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash the anal bone with water. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife so that the tip of the wing emerges from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method.

2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes.

3. Put enough water into the cauldron, put all the seasonings into gauze bags, tie the bags tightly, put them into the cauldron, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in order, bring it to a boil with strong fire, skim the floating foam, cook for 5 minutes, turn the chicken in the cauldron up and down once, cover the pot, and cook with slow fire for 4-6 hours to remove bones and rotten meat. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.

pay attention to

1. "Bie" chicken technology is indispensable, which is convenient for batch stewing and has a complete and beautiful shape.

2. It is best not to use chickens slaughtered on the same day. Like pork, chicken needs a natural process of acid excretion (usually standing at 0-4℃ for more than 4 hours) after slaughter. After the acid is discharged, brush the chicken with caramel and hang it for later use. We will deal with the next step the next day.

The oil temperature of fried chicken should always be kept at 70% heat. When the oil temperature is low, the chicken will not change color. Too high an oil temperature will turn black. In order to control the oil temperature, we can fry 1~2 once and take it out after frying.

4. The amount of water added to the marinated soup at a time cannot be chicken, and no water can be added in the middle.

5. Cool the brine soup after use, remove the oil slick, put it in a container, keep it in the refrigerator and heat it once a week. There is no refrigerator, so you can heat it once a day.

This dish is oily and shiny in appearance, white in meat, delicious in taste, rich in aroma, rotten and boneless in meat, fat but not greasy. Chew its bone fragrance. People want to drool when they look at it. When the chicken leg is hot, it can completely fall off. It is the top grade in the dish, and it can be eaten cold or hot.