Christmas Connotation Full of Roast Chicken

Christmas Connotation Full of Roast Chicken

1. Three yellow chicken wash

2. Cut off all the fat under the chicken belly

3. This is the cut fat

4. Cut off the tip of the chicken's butt (there is a gland in it, which is not good for the human body. If you want to maintain the complete appearance of the chicken, you can keep it, and you can cut it off when you eat)

5. Cut off the chicken feet (you can use it in soup or make chicken feet with pickled peppers)

6. After the chicken is cleaned, add cooking wine and salt.

7. Add some white pepper

8. Use your hands to rub and massage repeatedly for 5-10 minutes to make it easier to taste. After massage, let it stand for 10 minutes

9. Add the right amount of black pepper sauce, or any flavor sauce you like, such as: barbecue sauce, spicy sauce, orleans sauce...

10. Continue to massage for 5 minutes to make it delicious

11. Provence vanilla crushed to taste

12. Basil Moderate

13. Cover with plastic wrap and marinate in the refrigerator overnight

14. Soak a small bowl of glutinous rice for 4 hours in advance

15. On the second day, the assorted vegetable grains are appropriate

16. A little olive oil, plus some salt

17. Rice cooker cooking function

18. While cooking rice, peel a potato

19. Cut the steamer and steam for 15 minutes

20. When the chopsticks can be inserted smoothly

21. Add some oil to the pot

22. After the oil is hot, serve like steamed potatoes, add some salt to taste

23. Fry until the surface is golden and remove

24. Let the steamed mixed vegetable glutinous rice cool down, add the fried potatoes and mix well

25. Into the chicken belly

26. Seal with toothpicks

27. Put a layer of tin foil on the bottom of the oven, preheat the oven at 200 degrees

28. Pin the chicken's head from under the wings and fix it with a long bamboo stick (the toothpick is too short, don't let the chicken's head be fixed, use a long bamboo stick). Use toothpicks or bamboo sticks to attach the chicken wings and drumsticks to the body. Fix it (must be fixed and strong), otherwise the chicken will spread out when the spit rotates. Pass the spit through the whole chicken, and it must be fixed firmly, otherwise the weight of the chicken will be very heavy when rotating.

29. Fold a strip of tin foil in half and cut into strips

30. Wrap the tips of the chicken legs, and wrap the tips of chicken wings and combs, which are relatively thin and easy to paste, with foil.

31. Moderate amount of honey

32. Use a brush to apply evenly to the chicken's body

33. Put it into the oven and bake at 200 degrees for 1 hour

34. After roasting for 1 hour, use a fork to make some holes in the skin of the chicken to make the fat under the skin fully flow out, and the taste is not greasy. After binding, bake at 200 degrees for another 30 minutes (the above oven temperature and time are for reference only, please follow your own oven Performance can be set as appropriate)

35. When the whole body is golden and the meat smells, it means it's ready. Take it out carefully, let it cool a little and remove the tin foil, baking fork, toothpicks, bamboo sticks

36. The beautiful and tempting Christmas roasted chicken is complete. Squeeze a little ketchup. Isn’t it pretty?

37. From appearance to taste

38. To connotation

39. All very good

40. If you eat it while it is hot, the skin will be crispy and the meat will be soft and tender

41. After a night of marinating, the chicken is very tasty

42. After one and a half hours of roasting, the chicken is fully cooked and tender on the outside and tender on the inside.

43. After serving, sprinkle some chopped basil, chopped black pepper, and chopped Provence vanilla to enhance the flavor and color

44. Assorted vegetable glutinous rice and pan-fried potatoes fill the chicken juice, making it softer and full of fragrance.

45. At the Christmas family table, you are also booming for such a Christmas dinner main course, which is absolutely rave reviews.