Roasted Salt Baked Chicken

Name: Roasted Salt Baked Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chickens; 1 bag Salt Baked Flour; 3 catties Coarse salt; 2 Tin foil

by Happy and elegant

4.7 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

3

The chicken I bought at home was originally used to make soup or braised. Now that I have this powerful Kunbo casserole, it doesn't break even when it's dry and cold. I decided to change the taste and grill a salt-baked chicken. The 4.6-liter large-capacity bake a whole chicken of about two catties is no problem, just enough to satisfy a family of three. The whole salting process takes less than an hour. The baked chicken has a golden and shiny appearance, and the meat is tender and very fragrant.

Ingredients

Roasted Salt Baked Chicken

1. Wipe the casserole clean with a wrung out damp cloth.

2. A whole chicken is washed and drained.

3. Spread the salt-baked powder evenly on the chicken body, and also put the salt-baked powder in the chicken cavity, add a few slices of ginger, and marinate for more than half an hour.

4. Wrap the whole chicken with two pieces of tin foil, one layer vertically and one layer horizontally.

5. Put three kilograms of salt in the wok and fry until slightly yellow.

6. One third of the salt is spread on the bottom of the casserole.

7. Put in the wrapped chicken.

8. Then cover all the salt on the chicken.

9. Put the lid on the stove and bake on medium-to-low heat for 20 minutes. Turn the stove to the minimum, wear anti-scalding gloves, open the lid, turn the chicken over, bake for 10 minutes, turn off the heat and simmer for another 12 minutes.

10. The delicious salt-baked chicken is out of the pot, it's so fragrant, and it's drooling. Pour out the salt in the pot, the casserole does not need to be cleaned, just wipe it with a damp cloth.