Rosemary Lemon Pepper Chicken Yichu for Cast Iron Pot Edition
1.
Buy the whole chicken, clean it, drain the water and place it on a plate. At the same time, mince garlic, chopped ginger and place in a bowl. Pour the cooking wine, light soy sauce, honey, salt, lemon juice, and black pepper in turn and stir evenly to adjust. Into a marinade.
2.
Spread the marinade juice evenly on the inside and outside of the whole chicken, pierce the skin of the whole chicken with a toothpick, massage it for 3 minutes, then put it in a fresh-keeping bag and keep it in the refrigerator for 2 hours. It is best to refrigerate it overnight for better flavor.
3.
Cut carrots, potatoes, and shiitake mushrooms into large pieces and stuff them into the chicken.
4.
Dry the enamel pot with water, spread olive oil evenly on the bottom of the pot and the pot wall, add the whole chicken, mirine, black pepper, and cover the pot.
5.
Preheat the oven at 150 degrees for 5 minutes, turn on the oven, put the enamel pot with the whole chicken in the oven, and bake at 150 degrees for 35 minutes.
6.
After baking for 40 minutes, turn on the oven, take out the enamel pot, and bake at 200 degrees for 15 minutes.
Tips:
Tips for making love from a kitchen:
1. Ordinary grilled chicken takes 80 minutes, while the enamel pot can enjoy a golden-yellow grilled chicken in 50 minutes, and the aroma is permeated.
2. We choose rosemary, which can fully flavor the whole chicken and help remove fishy and freshness.
3. When roasting the whole chicken, be sure to cover the pot and take advantage of the circulation characteristics of the enamel pot, which will make the chicken tender and delicious. Uncover the lid and bake for 15 minutes to make the whole chicken more crisp and drunk.
4. The ingredients in the chicken can be adjusted according to your own taste, or you can choose not to put it.
