Christmas Collection Two Christmas Roast Chicken
1.
The three yellow chickens are cleaned after plucking their hair, and the butt of the chicken is opened, the head and neck, the feet, the internal organs and the buttocks are removed, and the skin is wiped with black pepper and salt, and marinated overnight.
2.
Pack 1000 g of water and 50 g of salt in an airtight box or basin. If you are using the basin, cover it with plastic wrap and put it in the refrigerator for ten hours.
3.
While it’s air-dried, we start to make the sauce: use a spoon as standard, one flat spoon of table salt or sea salt, three spoons of oyster sauce, two tablespoons of soy sauce, three spoons of honey, two tablespoons of black pepper, vanilla cleaned and drained. Crush and mix, stir well with a spoon.
4.
Spread the well-mixed sauce evenly on the inside and outside of the chicken. Be sure to apply evenly and massage on the stomach
5.
After the application is even, start to massage the chicken, which is to do horse killing chicken 😄
6.
Put the massaged chicken into a sealed bag, put it in the refrigerator and marinate for more than six hours
7.
After 6 hours, clean the apples first, cut into small pieces, prepare the dried fruit and dried fruits, take a small bowl, soften the butter in water or microwave for 10 seconds, pour in honey and stir well, then pour in the dried apples Stir evenly with the dried fruit and set aside.
8.
Cover the baking tray with tin foil, and tie the chicken with cotton rope. The chicken wings must also be tied up, otherwise it will be too unrestrained after baking. The advantage of bundling with cotton rope is that it is evenly heated, can lock the moisture, and also enhance the overall shape!
9.
Use a spoon to stuff the mixed apples, dried fruit, and dried fruit into the belly of the chicken. Be sure to fill the belly of the chicken.
10.
After stuffing, use a toothpick to seal the butt of the chicken, or put an orange, or put an onion to stuff the butt of the chicken. Finally, wrap the tip of the chicken wings and the bones of the chicken legs with foil to avoid burnt.
11.
Mix the melted butter with honey➕ vanilla and mix well. The ratio of butter to honey is 1:1. Use a brush to evenly brush the chicken's body. Don't let every inch of the skin go 😏
12.
The baking tray must be covered with tin foil, and a grill is placed on it. The oven is preheated up and down to 120 degrees, and the middle layer of roast chicken is placed on the grill for 100 minutes.
13.
Take out the butter and honey water every 30 minutes. Put it in and continue roasting. When roasting, wait until the chicken is satisfied with the color. You can cover it with tin foil to avoid too dark color.
14.
Various vegetables, carrots, mushrooms, onions, bacon, tomatoes, here you can add your favorite vegetables, clean them, and cut them into pieces. In another pot, add olive oil, heat the oil, add onion, garlic slices, black pepper, and thyme until fragrant, pour in vegetables, and stir-fry until 7 minutes of ripeness. Season with salt. Put it out and put it in the baking tray
15.
When there are 20 minutes left to roast the chicken, take the chicken out and put it in the vegetable pan, and send it to the oven to continue roasting
16.
After 100 minutes, the golden, fragrant and juicy Christmas roast chicken is ready. The roasting time depends entirely on the size of the chicken. I made this medium one, so the time is 100 minutes. If it is a large chicken or turkey, it usually takes 2-3 hours.
Tips:
The dishes in the baking tray must be put later to avoid burnt.
