Christmas Roasted Whole Chicken
1.
Buy a small hen weighing 1.5~2 kg. After cleaning the chicken, remove the internal organs, head and chicken feet, and drain the water for later use.
2.
Prepare this marinade: 20 grams of minced ginger, 15 grams of white wine, 15 grams of soy sauce, 20 grams of Orleans roasted wing powder, 2 grams of five-spice powder, 10 grams of salt, and 5 grams of sugar. These are all homemade seasonings.
3.
Mix the above marinade, then add 30 grams of water and mix well.
4.
Put on gloves, spread the marinade evenly on the inside and outside of the chicken, and massage it to taste.
5.
Use a sharp needle pen or toothpicks to make holes in the chicken so that the marinade can penetrate into the meat and make it more delicious.
6.
Wrap the chicken with the sauce in a fresh-keeping bag, tie the bag tightly, put it in the refrigerator and marinate for 24 hours. During the period, take it out and change the position of the chicken so that the other side is fully immersed in the sauce.
7.
Connect the food probe to the oven while preheating the oven with a large temperature range of 200 degrees.
8.
Put tin foil on the baking tray, put it in a 13-inch non-stick cooling rack, put the marinated chicken breast on the wire rack, and wrap the tips of chicken wings and legs with tin foil. Before roasting, brush the whole chicken with cooking oil to lock in the sauce.
9.
Place the bakeware on the bottom of the oven, insert the food probe into the thickest part of the chicken breast, and bake it for 20 minutes, and then dry the chicken.
10.
In the process of roasting the chicken, cut the corn into sections and roll them on the sauce of the marinated chicken.
11.
Rotate the upper and lower temperature to 180 degrees and the time to 40 minutes after roasting for 20 minutes at a high temperature range of 200 degrees. At the same time, put the corn segments into the roast, and brush the chicken with a layer of marinated chicken sauce.
12.
Bake for 20 minutes at a high temperature range of 180 degrees, then remove the chicken and corn and brush the sauce again. At the same time, prepare maltose water (maltose can be boiled with an appropriate amount of hot water). When the last minute was left, the food probe showed that the core temperature was 176 degrees, and the internal temperature of the chicken was 79 degrees. For a chicken, this temperature can make the meat cooked thoroughly.
13.
Remove the food probe, brush the whole chicken and corn with two layers of maltose water, turn the temperature to 160 degrees, and bake for 10 minutes to collect the juice.
14.
Since the chicken breasts face up to form a nest during baking, there will be sauce inside the chicken breasts, which can be poured out as a dipping sauce.
15.
Serve it beautifully, and enjoy it while it's hot with your family, it's delicious!
Tips:
Simply enumerate the safe temperatures for healthy cooking of several types of food in life for your reference:
1. Meat food is most delicious and tender when it is 70~75 degrees Celsius. Generally speaking, the whole poultry must be heated to 82 degrees Celsius for the thickest meat to be fully cooked. Minced meat must be at least 71 degrees Celsius to be safe.
2. Vegetables tend to cause damage to some vitamins at 60-80 degrees Celsius, and the taste is best at 50-60 degrees Celsius.
3. The mutton needs to reach 80 degrees Celsius to smell the fragrance of mutton, because mutton has a high boiling point and is not easy to melt.
4. The temperature of seafood should be around 90 degrees Celsius, and it should be eaten until it is cooked thoroughly.
5. When the steak is five mature, the internal temperature is 65 degrees; when the steak is seven mature, the internal temperature is 70 degrees; when the steak is fully cooked, the internal temperature is above 75 degrees.
In addition, everyone should pay attention to the fact that the roasting time depends on the size of the chicken. My chicken is not big. It has been baked for 70 minutes and the temperature has been adjusted 3 times. Dear friends, please make adjustments according to the size of the ingredients and the temperament of your own oven.
