Orleans Roast Chicken

Name: Orleans Roast Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1200g broiler; 4 Shiitake (dried); 70g Enoki mushroom; 50g New Orleans Barbecue; 3g ginger; 1/2 teaspoon salt; A tablespoon Soy sauce; 10g honey; A few drops Rice wine; Sangen Chives

by Taste chew

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I go to the supermarket often I see Orleans roast chicken on sale.
And the price is really super low, I really don’t understand it!
Although it is also very slanderous, I can bear it every time, so I have never eaten the Orleans roast chicken bought outside.
It is hygienic and delicious to make by yourself, but not for coke!

Orleans Roast Chicken

1. Clean up the chicken

2. Pour the New Orleans barbecue ingredients into the container, add ginger and salt

3. Add honey, soy sauce, rice wine

4. Add a small amount of water and mix well

5. Then apply the adjusted marinade to the chicken body (a coat is required for both inside and outside)

6. After coating, put it in a fresh-keeping bag and marinate in the refrigerator overnight

7. Prepare the right amount of side dishes (dried shiitake mushrooms need to be soaked about an hour in advance)

8. Stuff the cleaned side dishes into the chicken belly (the enoki mushroom has a lot of moisture, so it needs to be blanched and then drained)

9. Use a bamboo stick to sew it to prevent the side dishes from falling out

10. Then put the chicken on the grill, and put the baking tray underneath (the baking tray needs to be lined with grease paper or tin foil)

11. Preheat the oven in advance, put the chicken in, and bake at 180 degrees for 45 minutes (turn over according to the situation in the middle)

Tips:
1. It is best to buy small chickens.
2. Coat the inside and outside of the chicken with the sauce, and marinate for more than half a day to taste.
3. Flammulina velutipes has a high moisture content, so blanch it for use at the end to avoid too much water during baking.
4. The roasting time depends on the size of the chicken and the temperament of the oven.