Orleans Roast Chicken
1.
Chickens must always be cleaned carefully, especially the inner cavity of the chicken, and washed with boiling water.
2.
Grilled chicken powder, honey, ginger, dark soy sauce, etc. are ready.
3.
Melt the roasted chicken powder with the same amount of water.
4.
Pour the dark soy sauce, honey, salt, ginger, and cooking wine into a bowl and stir well.
5.
The mixed juice is evenly applied to the whole body of the chicken, and remember to apply it to the inner cavity wall of the chicken.
6.
Wrap tightly in a food bag, put in the refrigerator, and marinate for 12 hours. I made it at night and baked it the next day.
7.
Prepare some enoki mushrooms, shiitake mushrooms, and onions.
8.
Stuff the right amount of enoki mushrooms, mushrooms and onions into the marinated chicken cavity.
9.
Seal it tightly with a toothpick so that the material is not exposed.
10.
Wrap the tips of chicken wings, chicken feet, toothpicks and other small sharp parts that are easy to scorch with tin foil. Put it on the baking tray.
11.
Preheat the oven to 200 degrees, put the baking tray in the middle of the oven, and bake for 30 minutes, turn on the hot air mode, take it out and flip it, brush some sauce of the marinated chicken, and bake it for 10 minutes.
12.
Remove and install the plate. You can just tear it open by hand, or cut into pieces. Very delicious.
Tips:
Enoki mushroom, shiitake mushroom, onion. It can be added to the chicken cavity as appropriate, not too full.
The tips of chicken wings, chicken feet, toothpicks and other small sharp parts that are easy to burn should be wrapped in tin foil to avoid burnt.
I use a non-stick baking pan, so there is no tin foil. For ordinary baking pans, remember to spread tin foil or bake with a fork.
The oven time is set according to the performance of your own oven.
