#aca Baking Star Competition# Vanilla Roast Chicken
1.
First prepare the ingredients: a boy chicken, 70 grams of Orleans barbecue, 5 grams of Italian herbs, 150 grams of potatoes, and 80 grams of dried shallots.
2.
First cut off the chicken head, claws, and butt, and clean the inside and out of the chicken.
3.
Then pour 70 grams of Orleans barbecue ingredients on the chicken, and pour the seasoning into the chicken belly.
4.
Wear disposable gloves and massage the chicken until the seasoning melts.
5.
Finally, sprinkle 5 grams of Italian vanilla, cover with plastic wrap, and place in the refrigerator to marinate overnight.
6.
Peel the potatoes and cut them into pieces with a hob. Wash off the excess starch with water, remove the dried onions, wash and cut into pieces.
7.
Add the potatoes and shallots to 10 grams of Orleans barbecue material, 2 grams of Italian herbs, 3 grams of salt, and 15 milliliters of linseed oil, stir well and marinate for half an hour.
8.
The marinated chicken belly is stuffed with potatoes and shallots, and then the chicken belly is sewn with cotton thread.
9.
Take a baking tray, put the marinated potatoes and dried onions, then put the processed chicken on top of the potatoes and dried onions, wrap the tips of the wings and the tips of the chicken legs with tin foil to prevent them from being battered when they are baked and colored .
10.
Wrap the baking tray with tin foil
11.
Put it in a preheated oven at 200 degrees and bake for 50 minutes, then open the tin foil and bake for another half an hour until the color is right.
12.
When the time is up, wear gloves and take out the baking pan, take off the tin foil and serve it to the table!
Tips:
Baking with tin foil is to make the chicken and potatoes in the belly mature, and the tin foil is opened to make the skin burnt and fragrant.
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