1. 1 small chicken, half a small broccoli, 1 carrot, 1 tomato, 1 eryngii mushroom, 1 onion, 2 taels of rice (depending on the size of the chicken), about 50 grams of butter (depending on the size of the chicken), salt, black pepper , White pepper, chicken powder, Italian mixed spices (if not included), bake at 190 degrees, about 1 hour (depending on the size of the chicken)
2. Prepare the chicken one day in advance, clean it and put a layer of salt and pepper on it for later use
3. Butter softened
4.
Chop the onion, add salt, pepper, and Italian mixed spices in a food processor, crush and mix with butter. The specific amount added is all up to my own taste~~ I added a little more appropriately, because my family's mouth is heavy. But it can’t be too little, after all, the whole chicken needs to be delicious
5.
Then apply it evenly on the chicken. The key is to apply it evenly, even the inside, the kind that turns over and over~~
6.
On the next day, start preparing other materials. Wash all the vegetables well. Cut the carrots in half into strips and generally dice. Pleurotus eryngii is the same as above, and the green pepper is the same as above.
7. The cut or sliced part is placed under the grilled chicken, and the diced part is used for the braised rice in the belly of the grilled chicken~~
8. Let’s make the braised rice first: the butter seasoning mixture, diced vegetables, and rice are two or two or so. Yesterday, the butter and seasoning mixture on the surface of the grilled chicken should be left for everyone~~ It’s used here, first put it in the pot and fry it.
9. Then add lots of diced vegetables~~It is nutritious and healthy, and it looks good~~
10. Add water, whichever is not over the diced vegetables~ Then add the cleaned rice and start to cook on medium heat
11. Put the lid on and cook on medium heat, about half an hour; at this time, I suggest you to taste the saltiness of the soup. If you taste heavy, add some salt and chicken powder to adjust it.
12. All the rice soup is collected. Be careful not to cook it. At this time, the rice is basically cooked, but there is still a little bit of raw material. It’s okay, because the chicken belly will be simmered and cooked later.
13. Take out the chicken that was marinated yesterday from the refrigerator, stuff the rice into the belly of the chicken, and fill it firmly without leaving any gaps.
14. Then use a needle and thread to sew the belly of the chicken. This is very important. It must be sealed so that the heat inside the chicken can simmer the cooked rice and make the rice elastic to absorb the chicken soup
15. The remaining vegetables are all used to lay the bottom of the roasted chicken. Use a needle and thread to tie the chicken ribs. The main thing is that the chicken legs should not be too warped and must be pressed down, or they will get too close to the heat, so wrap the chicken legs with tin foil.
16. Preheat the oven to 190 degrees, and then turn it on for about an hour; this time temperature is controlled by yourself~ It is related to the temperament of the respective oven, mainly because the oven is too small to bake this, because it is too close to the upper and lower fires. In addition, I don’t like grills. I feel that it will get oily everywhere~ There is one of the most important steps. Take out the roast chicken every 15 minutes and pour the roasted soup evenly on top of the chicken. Sometimes I It is poured every ten minutes. This soup is refined, which not only tastes good, but also makes the roast chicken evenly heated. The surface should not be too hot and burnt, and it can roast beautiful colors.
17. At the end of the roasting process, since the upper part is closer to the heat, the color is already very good, but the lower part is still a little worse, so cover a piece of tin foil on the roast chicken to prevent over-coloring, and continue to bake the lower part.
18. About an hour, it’s out~~ Nice color~~
19. Cut the roast chicken, the belly is stewed rice, fully absorbed the chicken soup, it is very flavorful~~
