Christmas Roast Chicken

Name: Christmas Roast Chicken
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1kg Three Yellow Chicken

by Whose cake sharedcake

5.0 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

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Silent Night means Christmas Eve, both Christmas Eve and Christmas Eve. Although it is not a Chinese holiday, every time it comes, the streets and alleys are full of Christmas trees. It is difficult to forget this Western holiday. With the development, Christmas Eve began to shift to Christmas Eve, especially the whole day of December 24. On this day, most European and American family members will reunite at home and have a sumptuous dinner together like a Chinese New Year dinner during the Spring Festival, looking forward to the arrival of Christmas. On the traditional Christmas table, roast turkey is an indispensable dish.
Based on the actual situation, roasted turkey is not suitable, so let's use three yellow chicken instead. Using our favorite method and flavor, it can also be full of festive atmosphere. The point is that the chicken that is roasted by yourself tastes different. There is no flavor and no added seasoning. It looks delicious and healthy when eating. This taste is really unmatched outside!
Christmas is here, children's shoes, what are you all going to eat? Come on Christmas roast chicken! Otherwise, come with us to roast chicken, eat cakes, and have Christmas! ! ! "

Ingredients

1kg Three Yellow Chicken

Christmas Roast Chicken

1. Clean the chicken, remove the chicken neck, chicken head, chicken feet, chicken PP, cut the abdomen, and unfold the chicken body;

2. Add 60g of salt to 1000ml of water, add the chicken after mixing and seal it and let it stand overnight;

3. Prepare the sauce ingredients (20g oyster sauce, 30g soy sauce, 20g tomato sauce, 20g sugar, 20g cooking wine, 7g sweet paprika powder, 10g garlic paste), mix them in a large bowl and set aside;

4. Smear and massage to fully spread the sauce on the whole body of the chicken;

5. Pour the chicken and sauce into a basin, seal it, put it in the refrigerator again and let it stand for 24-48 hours;

6. Potatoes, onions, carrots and sweet peppers, add appropriate amount of olive oil, salt, and black pepper to mix evenly, and place on the baking tray;

7. Take out the marinated chicken, put it on the grill, and air-dry the chicken skin (choose one from the universal hair dryer or the swish northwestern wind);

8. Spread butter directly on the chicken skin by hand, and sprinkle with freshly ground black pepper;

9. Baking: preheat the oven in advance, 100 degrees middle layer, hot air circulation for 100 minutes, after the end, take the chicken out of the grill, and then preheat the oven to 230 degrees, bake for 10 minutes, until the chicken skin is golden and crisp, ready to go out.

Tips:
① Soaking in salt water in advance will lock the chicken in more moisture during the cooking process, making it fresh and juicy;
② Roasting at low temperature and then high temperature is the trick to make chicken taste delicious and tender on the outside.
③ Before roasting, wrap the chicken legs and wings with tin foil to avoid burnt;