Christmas Roast Chicken
1.
Clean up the internal organs of a whole chicken, remove the head and tail, and absorb the surface moisture with a kitchen towel. Removal of moisture on the surface can make the seasoning more flavorful, instead of being diluted by the moisture and flowing down and staining the countertop. I use Jierou kitchen paper towels, no mimeograph design, no fragrance, thick paper, no residue, large water absorption, fast water absorption, directly cover the surface of the chicken, press it, and then lift it up.
2.
Mix salt, cooking wine, light soy sauce, sugar and thirteen spice powder, and add a little water to dissolve.
3.
Put the whole chicken in a basin, brush the sauce just adjusted on the surface with a brush, pour the rest into the belly of the chicken, massage for a while to let the chicken taste, then cover and marinate for 2 hours, if it can be marinated overnight, It tastes better.
4.
While marinating the chicken, peel and cut the potatoes, carrots and onions and set aside.
5.
Stuff the potatoes, carrots and onion pieces into the marinated chicken belly.
6.
Then seal the mouth with a toothpick.
7.
Tie the chicken legs and wrap the whole with foil. This will retain the moisture in the chicken, making it easier to cook and tender.
8.
Put it in the preheated oven, middle and lower level, and bake at 200 degrees for about 50 minutes. The specific time and temperature can be adjusted according to the actual temperature of different ovens and the size of the chicken.
9.
While the oven is heating up, wipe the countertop with a clean kitchen wipe. The marble countertops commonly used in our kitchens are easily stained with colored condiments. Using Jierou kitchen wipes can not only quickly remove oil and stains, but also contains no alcohol and fluorescent agents, does not irritate the skin, and is safer to use.
10.
Take out the eight mature roast chicken, uncover the tin foil, absorb the remaining oil with a kitchen paper towel, and place it on a non-stick baking tray. Brush the surface of the soy sauce and honey mixture.
11.
Put it back in the middle of the oven and heat it up and down at 180 degrees, and bake with hot air for about 20 minutes.
12.
The skin of the whole roasted chicken is evenly colored, and the fat under the skin is roasted, the skin is thinner, the taste is more crisp, and the chicken is more moisturized.
13.
Eat roast chicken while it's hot, and don't forget to clean the roasting pan while it's hot. It is easy to wipe off the greasy and toasted honey sauce with a damp paper towel, let it cool, and then rinse it with water briefly. Use a paper towel to absorb the surface moisture.
14.
The inner wall of the oven should also be simply wiped with a clean kitchen wipe, otherwise the oil splashed from the chicken skin will stick to the inner wall of the oven when you bake other foods next time.
Tips:
Jierou kitchen paper towels can be used on the surface of food materials, but kitchen wipes cannot touch the food, and are more suitable for wiping oil stains on cabinets, stoves, and range hoods.
