1, raw material selection, choose the weight of 2 pounds of farm chicken, such chicken meat is tender, high net meat rate, made of roasted chicken yield high, good flavor.
2, shaping, the white chicken first claw, and then the two wings reversed into a figure of 8.
3, the shaping of the light chicken into the marinade tank, one by one, with a pressure cap to press the chicken below the liquid level.
3. Soak the chicken in the marinade broth. As the meat at the root of the thighs and the root of the wings is thicker, you need to make a few cuts with a knife to make it more flavorful, and put it in the refrigerator for two days to marinate. Marinate for 1 to 2 hours.
4: Blanching: Place the stuffed and sewn chickens into the liquid skin heated to 100 degrees Celsius and blanch for half a minute, then hang them up to dry for roasting.
5, the charcoal stove with enough lychee charcoal material, burned to blazing red without smoke issued, with a fork or iron inserted in the chicken body, hanging in the fire on the stove on the baking, and keep turning, to the whole body burned to a golden brown that is.