Salt-baked Chicken Casserole

Salt-baked Chicken Casserole

1. Wash the three yellow chickens, remove the chicken feet, chicken heads, chicken butt and some obvious fat; (I used the whole chicken when it was 2 catties and 4 taels);

2. The washed chicken is dried with kitchen paper and sprinkled with salt-baked chicken powder. I used the salt-baked chicken powder bought in the supermarket. A bag of 30g is just enough to make a chicken;

3. Spread salt-baked chicken powder evenly on the inside and outside of the chicken body, remember to wipe the inside too. Give the chicken a massage by the way to make it more delicious; then cover it with plastic wrap and put it in the refrigerator for about 2-3 hours;

4. The chilled chicken was taken out and placed on tin foil and wrapped. Because the chicken is relatively large, I used four pieces of tin foil to wrap it across and wrap it tightly, so that the chicken juice should not flow out during the cooking process;

5. Chicken wrapped in four layers of tin foil;

6. Prepare Kunbo casserole and metal grill; (the characteristic of this casserole is that it can be dry-burned, and ordinary casserole has no dry-burning function. Use it with caution)

7. In order to prevent my bag from not being tight enough, there will be soup coming out from somewhere, so I laid another piece of tin foil on the grill, longer it, and stretched out on both sides, and put the chicken wrapped in tin foil on it; When I bought this chicken, it was 2 catties and 4 taels. I personally think it is just right in a 4.6L casserole;

8. Bring the casserole to high heat for 5 minutes, then turn to medium heat and continue to cook for 40 minutes. Finally, turn off the heat and simmer for about 15 minutes;

9. Take out the chicken and be careful of being hot. Peel off the tin foil layer by layer, and everything has proved that it is useful to wrap a few more layers, and the soup is already on the second layer. When you unwrap the tin foil, the chicken smells so fragrant. Use your chopsticks to make sure it's well cooked!

10. Look at this chicken's enchanting lying position, it smells so good! Attracted my mother-in-law to the kitchen to ask what the smell is, it smells so good! Looking at the salt-baked chicken I made, she said I can really toss it! Hee hee, it's not bad to be able to toss out delicious food! It happened that there were guests visiting at home in the evening, so it's pretty good to entertain guests with this salt-baked chicken!

11. Take a look at the chicken thighs, it's full of chicken juice, because you can take a bite just by looking at it!

12. I broke off a chicken thigh and gave it to my daughter, who gave me a thumbs up and said: Mom, you are great!

13. To make it easier to eat, I shredded the chicken and put it on the plate, then cut some small chives and tore it on. The outside was burnt and the inside was tender. The chicken was rich in juice, tender and delicious. The salt-baked chicken made this time was really successful. Up. Although there is no large salt in the casserole for heat preservation, I wrapped thick tin foil, which is also very effective. The chicken skin will not be too dry and all the chicken juice will be preserved, making the whole salt-baked chicken taste very good! The guests who visited in the evening were also full of praise!

Tips:

1. I use Kunbo casserole that can be dry-boiled. Ordinary casserole does not have a dry-boil function. Please use it with caution.
2. Three yellow chickens are the best choice, because they are relatively cooked, tender, and small in size. Keep it within 2.5 kg, too big to fit in;
3. Marinate the whole chicken with the finished salt-baked chicken powder for two or three hours, not too long, too long will make the chicken too salty, it is best to refer to the instructions for the salt-baked chicken powder you use ；
4. The salt-baked chicken in this way is mainly "roasted", so if you don't have a casserole with dry-burning function, you can use the same method to marinate the chicken and put it in the oven to make;