1, a chicken, the size should be suitable for the oven (the chicken I used this time is only 1 kg). Chop off chicken feet, gut, wash and drain.

2. Wipe the inside and outside of the chicken with salt, then put it in a pot of suitable size, and add cooking wine (white wine is better), ginger juice, minced garlic, pepper powder, black pepper powder, lemon juice, soy sauce, clove, star anise, minced perilla, minced rosemary and dried pepper ... whatever you like. Then cover it and marinate it in the refrigerator for one night. Turn the chicken over the next day and marinate it for about half a day.

Barbecue:

3. Take out the salted chicken and fill the chicken's belly with onion knots, onions, ginger slices and your favorite vegetarian dishes (I wanted to put mushrooms, but I found that there were none left, so I had to add some potatoes).

4. "Sew" the chicken's belly with a toothpick and put it on the rotating shaft (pay attention to the center of gravity of the chicken, otherwise the rotation speed will be uneven). Wrap the wing tips and leg tips with aluminum foil paper.

5. Brush the chicken with marinade, and then put it in the oven.

5. Bake at 175 degrees for 20 minutes, then take it out and brush it with barbecue sauce, then put it in the oven. 150 degrees continue to bake until it is almost the same (pOKe it with a bamboo stick, it is ok if there is no blood but only oil and water), then take it out and brush it with honey and bake it for 5 minutes, and it will be ok ~

Ingredients: whole chicken (less than 2 kg, preferably free-range chicken), lemon, olive, flour, clove, and various seasonings.

Practice: First rub the whole chicken with vegetable oil and salt, and rub it hard to make the chicken skin tasty. Crush lilac (without buying a few clove seeds and mixing some fennel), then grind at least 2 garlic purees to mix with them, add 1 teacup white wine, and rub all these juices on the whole chicken after thorough stirring. Boil the whole lemon with boiling water (5 minutes after boiling), take out the lemon and stuff it in the chicken's stomach while it's hot. At the same time, core and slice the olive and stuff it in the inner chamber. And roll into a cake with the thickness of 1 cm, put the chicken on it, sprinkle all the remaining marinade on the chicken, then wrap the chicken with this cake, pinch the seam, and seal the chicken. Put this in a microwave oven, bake it at 240 degrees for 30 minutes, then take it out and brush a little vegetable oil on the dough tire (just wet it), and continue baking it at 180 degrees for 90 minutes.

Note: If you have an oven, you don't need the final process, just bake it at a high temperature of 240 degrees for 2 hours. Lemons must be cooked, so that when roasting chicken, it can be more tasty and easy to roast, because there are hot objects inside the chicken.