1. Ingredients: local chicken, onion, ginger, spring onion, garlic
2. Wash the light chicken, drain the water, use the grilled iron needles from the oven, insert some dense small holes on the surface of the chicken, add 1 tablespoon of salt to the light chicken, and massage back and forth inside and outside to facilitate the taste
3. Shred the onion, peel and slice the ginger, cut the onion into long pieces, and smash the garlic
4. Put the ingredients in a bowl, add salt, chicken powder, pepper, pepper powder, soy sauce
5. Wear disposable gloves and grasp the ingredients with your hands
6. Stuff the ingredients into the belly of the chicken and fill it as much as possible
7. Tighten the chicken skins on both sides with your hands and sew up the belly of the chicken with skewers
8. Sprinkle the remaining ingredients around and on the surface of the light chicken. Use the ingredients to wipe the surface of the light chicken several times.
9. Seal it with plastic wrap and put it in the refrigerator to keep it fresh overnight (turn it over halfway and massage the chicken again)
10. Use Galanz Variety King Kong vertical oven, equipped with special grilled chicken rack, fix the whole chicken, and roast it together with the ingredients in the belly, 230 degrees, roast for 30 minutes
11. After roasting, take out the roasted chicken, spread a layer of honey water and roast for 5 minutes to color
12. Take out the roast chicken, tear it open with your hands, and enjoy it in whole or chopped pieces
Tips:Roasted whole chicken must be marinated half a day in advance so that the chicken is delicious inside and outside. The marinade is generally added according to your own preferences. After 30 minutes of roasting, take out the light chicken, brush it with honey water, and bake it in the oven for 5 minutes. The color is good and the taste is better.
