Roasted Chicken with Black Pepper

Name: Roasted Chicken with Black Pepper
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Big cock; Some salt; Some Cooking Wine; Some pepper; 1 piece star anise; Some Fennel; 2 tablets Bay leaf; Some shallot; Some ginger; 1.5 packs Black pepper sauce

by Sea waves

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I came to my sister’s house on the National Day. My sister killed a big rooster to entertain us. She wanted to eat chicken stewed with mushrooms, but the children disagreed. Because I came, they hoped that I would give them roast chicken. It’s 4-5 catties. I’m sighing about the chicken. It’s too big and it’s hard to bake. So I thought of a way to cook it first and then bake it. This method is really good. The outside is charred and tender on the inside. I love this bite, not only is it delicious, but it doesn't grow meat after eating it, because the fat is basically forced out. "

Roasted Chicken with Black Pepper

1. The slaughtered big cock removes the internal organs and chicken tips, and the chicken legs are directly inserted into the belly of the chicken. All the hair roots are removed. The surface of the chicken is gently wiped with salt to remove the oil stains and repeatedly cleaned with water.

Roasted Chicken with Black Pepper recipe

2. Add an appropriate amount of water to the pot and bring to a boil, add the cleaned chicken, blanch it, and remove it for later use.

3. Prepare all kinds of seasonings. Peel the ginger, wash and slice, and onion, peel, wash and cut into sections.

4. Add an appropriate amount of water to the pot. Remember to add enough water at a time. It is best not to add water in the middle. If you must add it, add boiling water. Add salt, cooking wine, and all seasonings, bring to a boil on high heat, and simmer on low heat.

5. The whole chicken is ready to be cooked. I cooked it for about 2 hours. I pierced it with a toothpick. It was easy to pierce it through. Don’t cook it, otherwise it will break and be unable to bake.

6. Take out the chicken and let it cool. You can also check if there are hairy roots. The hairy roots are easy to remove at this time. Prepare the black pepper barbecue sauce. I used a pack and a half.

7. The whole chicken is marinated with black pepper sauce for more than half an hour.

8. Put it in the baking tray and wrap it with tin foil.

9. The oven was heated at 220°C and lowered at 210°C for 5 minutes. The middle layer was roasted for about 30 minutes. Depending on the size of the chicken, I roasted it for 40 minutes. Open the tin foil after 10 minutes.