Roasted Whole Chicken

Name: Roasted Whole Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chickens; 1.5g Bay leaf; 20g Rosemary; 7.5g Thyme; 1/4 tsp Black pepper; 1 tbsp olive oil; 1 piece lemon; 2 cloves garlic; 2 tbsp Vodka; 5g salt

by sue sister

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a dish learned from "Home Cooking of the God of Cooking". When I saw this book, I glanced at my eyelids, and I heard from my nose, O O O O, God of Cooking? What kind of person can call himself a God of Cooking! But soon, arrogance turned into admiration, so I tried this dish with respect.
Frankly speaking, it was not very successful. There are a lot of things that need to be introspected. For example, you don’t need too much lemon peel. But practice produces true knowledge, and repeated practice produces good dishes, doesn't it? "

Roasted Whole Chicken

1. Prepare various materials according to the list. The best way for beginners to avoid rushing is to write down recipes, post them in the refrigerator, review everything needed for each step, list them down, and be ready. Yes, we call it checklist

2. This is actually a meticulous version of the preparation stage: prepare the raw materials better, such as weighing, weighing, washing, slicing, and dicing (of course, you don’t need to cut today).

3. Mix all bay leaves, rosemary, thyme, and pepper, beat into powder and shake well

4. The chicken was cleaned, including the various cavities of the thoracic and abdominal cavity (well, I admit the turtle hair, I don't believe that it can be cleaned from the ass, so I shaved the belly later). Remove the tail.

5. Apply oil all over, let's have a horse to kill a chicken. I think the oil can be a little bit more, it feels a bit dry all the time

6. Add salt and do it again

7. Add the mixed spices of the third step and kill the chicken for the third time

8. Until it is so uniform and bonded. Let the chicken belly face down

9. Peel some lemon zest on the chicken.

10. Cut garlic slices and lemon into pieces, and place them on the chest, underarms, inner thighs and other places that need to be pressed

11. Put it in a preheated oven, 210 degrees, 25 minutes on both sides. During the roasting process, there is always scent of rosemary, lethargic, so it is best not to cook this dish in the midday of the hot sun, just climb the table to sleep...

12. After roasting, you can take the chopsticks for a try. It can gently pierce the crispy chicken skin and poke it into the meat to watch the oil swell out along the chopsticks. Okay, take the chicken out and put it on a plate, and pour the rest of the baking dish into the pot

13. Add wine and water to the remaining ingredients, bring to a boil, and then evenly pour it on the chicken placed in the plate.

Tips:
Thank you for the oil and less lemon zest. When you bake it, you should always observe it. If you can’t estimate the time for the first time, please observe it anytime.