Roast Chicken
1.
After the chicken is washed, remove the chicken neck, and the chicken head and chicken feet are not used
2.
Put salt and spices in the water, soak the chicken for 24 hours
3.
Soak dried shiitake mushrooms in cold water and set aside
4.
Dry the chicken body
5.
After the shiitake mushrooms are soaked, they are all stuffed into the chicken belly
6.
Wrap the tips of the chicken wings with tin foil to prevent them from falling off during baking
7.
Brush the surface of the chicken skin with melted butter and put it on the baking tray
8.
Preheat the oven to 210°C, put the chicken in the middle of the oven, adjust the baking tray according to the position of the chicken, the chicken is larger, and the roasting time is longer. This two kilogram chicken is roasted for about 50 minutes, and brushed again in the middle butter
9.
Take out the roasting pan when roasting for 50 minutes, brush a layer of honey on the surface of the chicken, roast for another 10 minutes until the chicken is fully cooked, insert a bamboo stick into the chicken body, if it can be easily penetrated, it means it is cooked
Tips:
Oven-roasted chicken must be cooked but not too dry. About one kilogram of chicken needs to be roasted at 210°C for 25 minutes. The larger the chicken, the longer the roasting time.
