Roasted chicken recipe list
Production method
1. Select 10 Fengfeng chickens each weighing about 1,000 grams, slaughter them and drain all the blood, scald them with hot water, remove their hair and wash them. Make a small opening in the neck near the shoulder and take out the crop; then wash the anal bones with water. . Then break the thigh bone with the back of the knife, insert the two legs into the chicken's belly from the upper opening of the anus, and then insert the right wing through the killing knife edge so that the tip of the wing is exposed from the chicken's mouth. Bend the chicken head back and pin it under the chicken arm, and pin the left arm inward on the back, in line with the right arm. Finally, open the two chicken feet inside the chicken belly and hold it against the chicken belly. Use the above method to slaughter 10 chickens and keep them for later use.
2. Hang the assembled chicken in a cool place to dry, then use a brush dipped in caramel to smear the chicken body. Spread evenly and fry in a large oil pan until golden brown. Take it out. Reserve the remaining oil for another use.
3. Put enough water in a large pot, put all the spices into a gauze bag, tie the mouth of the bag tightly, put it into the pot, boil the water, then add sugar and salt, adjust the taste, and neatly place the fried chicken Put it in, bring to a boil over high heat, skim off the foam, cook for 5 minutes, turn the chicken up and down once, cover the pot, and cook over low heat for 4 to 6 hours, until the meat is rotten and falls off the bones. The marinade for cooking chicken should be properly stored for future use. The more the marinade is used, the more fragrant it becomes. Remove the spice bag after the chicken is cooked and put it in the next time you cook the chicken. It can usually be used 2 to 3 times. If you want to make 1 chicken, you can use a casserole, reduce the amount of spices, and you can also use some marinade.
Note
1. The process of "separating" the chicken is indispensable. This is for the convenience of cooking in batches and the complete and beautiful shape.
2. It is best not to use the chicken that is slaughtered on the same day. Like pork, chickens need a natural process of excreting (lactic) acid after being slaughtered (generally placed at a temperature of 0°-4° for more than 4 hours). After the acid excretion is completed, brush the chicken evenly with caramel, that is, Can be suspended for backup. The next day the next step will be processed.
3. The oil temperature for fried chicken should always be kept at 70% hot. The oil temperature is low and the chicken will not change color. If the oil temperature is too high, it will turn black. In order to control the oil temperature, you can fry 1 to 2 pieces at a time and take them out after frying.
4. The amount of water added to the stew at one time should be enough to cover the chicken, and no more water should be added in between.
5. Let the stewed soup cool after use, remove the floating oil, put it in a container, store it in the refrigerator, and heat it once a week. There is no refrigerator, so it can be heated once a day
This dish has a shiny and oily appearance, white meat, delicious taste, rich aroma, rotten and boneless meat, fat but not greasy. Chewing its bones leaves a lingering aroma.
time?
(when to eat)