Casserole Salt Baked Chicken
1.
After the hemp rooster is cleaned, drain the water and chop off the chicken feet.
2.
Use salted chicken powder to spread evenly inside and out.
3.
Put it in a plastic bag and tie it tightly, and put it in the refrigerator to marinate overnight.
4.
The marinated chicken is taken out and drained (or wiped dry with a kitchen paper towel), the chicken feet are stuffed into the chicken's belly and wrapped with sandpaper.
5.
Fry the sea salt in advance until it is slightly yellow. Spread one third of the sea salt into the bottom of the black casserole and heat it over high heat.
6.
Put in the wrapped chicken.
7.
Spread the remaining sea salt on the chicken.
8.
Cover the lid and bake on high heat for 10 minutes. Turn to low heat and bake for 50 minutes. Turn off the heat, then simmer for about 10 minutes. After taking it out, brush with a layer of sesame oil to taste better.
9.
Finished picture.
10.
Finished picture.
11.
Finished picture.
Tips:
1. The salt-baked chicken made in a casserole has the most authentic taste, but a better quality casserole is needed because it takes tens of minutes to dry.
2. The sea salt at the bottom of the casserole should be higher than two index fingers. If the sea salt is too shallow, the sandpaper used for wrapping the chicken will be scorched.
3. 3 pieces of sandpaper (the best paper for making salt-baked chicken, sold by a treasure).
4. 1 black music casserole (the best pot for making salt-baked chicken, sold by a treasure).
