Casserole Salt Baked Chicken

Casserole Salt Baked Chicken

1. Clean the chicken and soak up the water with kitchen paper

2. Use salt-baked chicken powder to give the chicken a full body massage

3. The chicken is marinated for about 2 hours. Water will come out during the marinating process. The water must be controlled before it can be baked. So I put it in the basket directly, and there is a basin below, and the water will go down.

4. Prepare two kinds of paper for roasting chicken. Use kitchen paper to absorb the moisture of the chicken. First, wrap the chicken on the smooth side of 2 sheets of tissue paper.

5. Then wrap the smooth side of 2 bamboo shoot paper tightly

6. This is the wrapped chicken

7. Stir-fry the coarse salt, slightly yellow

8. Spread 3-4 cm of coarse salt on the bottom of the casserole. The salt should not be too little, otherwise it will burn easily. Put the wrapped chicken in the pot

9. Cover the chicken with the remaining coarse salt and use it

10. Cover the lid and bake on medium heat for about 3 minutes, then use the minimum heat to bake for about 40 minutes, turn off the heat and simmer for 5 minutes

11. Pour out the sea salt and take out the chicken, you can start eating

12. Open the paper, it's the fragrant salt-baked chicken

Tips:

1. Edible salt is not available, sea salt for roasting chicken must be used, otherwise it will burn easily if the thermal conductivity is not enough.

2. Try to have as much salt as possible, so that it can be wrapped and heated more evenly.