Production steps:
1, Sanhuang chicken removes its neck, feet and buttocks.
2. Prepare apples, oranges and marinades
3. Cut an orange into pieces and stuff it into the chicken.
4. Seal your mouth with a toothpick
5. Apply the Orleans marinade to the whole body of the chicken, put it in a fresh-keeping bag, and put it in the refrigerator for one night.
6. The next day, put a small piece of butter in a small pot and heat it to melt.
7. Cut the apples and oranges into pieces, put them into melted butter, add some sugar, and stir-fry them until the fruit becomes soft and the juice is taken out for later use.
8. Take the pickled chicken out of the refrigerator, pull out the toothpick, take out the oranges in the chicken belly, and stuff the cooked apples and oranges.
9. Wear the chicken with a roast fork, and wrap tin foil at the tip of the chicken wing and the joint of the chicken leg to avoid drying.
10, preheat the oven to 200 degrees, put in a baking fork, put a baking tray at the bottom, catch the dripping grease, and bake on the upper and lower fire for about 1 hour, with a brush every 15-20 minutes, and brush some honey water on the surface of the chicken.
1 1, finished product drawing