Marinated chicken seasoning: soy sauce 1 tablespoon, oyster sauce 1 tablespoon, salt 1 tsp, pepper 1/4 tsp, red wine 1 tsp, Chili powder 1/2 tsp, honey/.
Roast chicken practice
1. After the chicken is washed, wash it (the chicken mouth should be washed several times) and chop off the head, feet and chicken buttocks.
2. Shred shredded ginger, minced garlic and other seasonings, mix well, and evenly spread it on the chicken's body and stomach (massage the chicken by hand for a few minutes).
3. Then put the chicken and juice together in a fresh-keeping bag, marinate it in the refrigerator for a day, and take it out and turn it over in the middle to make it taste better and more uniform.
4. Take out the marinated chicken, wash the onions and mushrooms, and marinate the onions and mushrooms with marinated chicken juice 15 minutes.
5. Stuff the vegetables into the chicken's stomach, seal them with toothpicks, put them in a baking tray lined with tin foil, and wrap a circle of tin foil on the wing tips and leg bones.
6. Preheat the oven to 200 degrees, fire it up and down for 80 minutes, and turn it once in the middle (it is best to turn on hot air circulation to bake it more evenly).
Matters needing attention
1, the chicken should be washed with clear water, the head and feet should be cut off, and the kidney of the chicken should be taken out together with the excretory organs.
In order to taste better, you can stick some holes in the chicken with a toothpick, or you can cut the chicken completely and show it as a cake.
3. The chicken is stuffed with all kinds of vegetables to increase the taste of roast chicken. You can eat whatever you want. Many people stuffed glutinous rice.
4, the wing tip bone is more fleshy and less, and it is the easiest to bake. Using tin foil can avoid burning.
5. Stare at it for the last 20 minutes. If you think the appearance is too fierce and there is a suspicion of burning, cover it with tin foil. The roast chicken is not cooked inside and outside, so it takes a long time to roast.