Roasted Whole Chicken with Rosemary

Name: Roasted Whole Chicken with Rosemary
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Chickens; Some Rosemary; 50g Green onion ginger; a little Crushed black pepper; 1 teaspoon salt; 1 teaspoon Sugar; 1 tbsp Spare Ribs Sauce; 1 tbsp seafood sauce; 1 tbsp Cooking Wine; 1 teaspoon Soy sauce; 1 teaspoon honey

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

In the past, I would often buy a roast chicken in the supermarket, mainly to save trouble, but how can people who love food be willing to always eat other people’s cooking? Events, holidays, banquets for relatives and friends, absolutely noodle dishes, it is no chicken without a feast-roast the whole chicken, the new oven is really strong, the color is uniform, the outer skin is slightly crispy, and the meat inside is quite rich, enough The temperature of the oven is accurate. With this good helper, Xiao Bai can also become a chef. "

Roasted Whole Chicken with Rosemary

1. One chicken, clean it up.

Roasted Whole Chicken with Rosemary recipe

2. Sauce (salt, sugar, pork ribs sauce, hoisin sauce, cooking wine, light soy sauce)

3. Spread the juice evenly over the whole body, including the inner cavity.

4. Stuff the green onion and ginger into the chicken cavity.

5. Put the chicken in a fresh-keeping bag and sprinkle with rosemary herb, as well as the inner cavity.

6. Tighten the fresh-keeping bag, roll over the bag, massage, or put it in the refrigerator to marinate overnight.

7. The chicken that was taken out was skewered with a skewer, and the head, wings, and legs were secured with toothpicks.

8. Preheat the oven for 5 minutes, put the chicken in, and place a baking tray underneath and cover it with tin foil.

9. Set the temperature to 150 degrees, for 45 minutes, grill on top, turn on a fork, and roast for 20 minutes. Add 1 teaspoon of honey with the juice of the marinated chicken, mix well, brush on the skin of the chicken, and bake for another 10 minutes before brushing once.

Tips:
1. When marinating chicken, wipe the inner cavity with juice evenly. After filling the green onion and ginger, you can seal the tail with a toothpick to prevent the juice from losing too fast and the meat feels when it is roasted.
2. If these parts of the chicken's head, legs and wings are not fixed with toothpicks, they can be tied tightly with thin iron wire or thick cotton thread.
3. When brushing the juice, it is best to use a silicone brush, because it is inconvenient to take it out, you can only brush directly on the chicken.