Texas Boneless Grilled Chicken
1.
The production of grilled chicken first has higher requirements for the chicken, and it must be cleaned up, so that the remaining parts can be used. First remove the ear hairs on both sides of the chicken.
2.
Remove foreign objects from both sides of the chicken's nose.
3.
Remove the fine hair from the chicken head.
4.
Remove the skin of the outer layer of the chicken's beak.
5.
Remove hair vertebrae from all over the chicken body.
6.
Locate the small opening under the chicken's head, pull out the chicken's trachea and esophagus and cut it off.
7.
Wash the foreign objects under the chicken wings.
8.
Wash off foreign objects on the inner thighs.
9.
Put your hand into the inside of the chicken, flip it down, touch the lungs, and pull out. (There are chicken lungs on both sides below)
10.
Find the bladder at the tip of the chicken, and buckle the bladder off.
11.
Use large scissors to insert from the breast to the breast, and insert it to the breast. Open the scissors to cut the cartilage.
12.
Wash the chicken cavity repeatedly with clean water until there is no blood.
13.
Check the nails of the chicken feet for yellow and crusty skin. If there is, remove it.
14.
Tuck the chicken feet into the inside of the chicken.
15.
Fold your legs across the joints.
16.
Insert the two wings across the incision of the neck and extend them from the mouth to the left and right.
17.
Insert the two wings across the incision of the neck and extend them from the mouth to the left and right.
18.
Insert the two wings across the incision of the neck and extend them from the mouth to the left and right.
19.
Wash the mucus from the chicken wings.
20.
Clean the body of the chicken with water. At this time, the shape of the grilled chicken is set, forming a shape like a mandarin duck playing in the water.
21.
Dry the chickens that have been plated and cleaned in water and dry.
22.
Take 50 grams of honey and dissolve it with warm water.
23.
Add the melted honey to 300g water and mix thoroughly. At this time, set the oil pan and heat the oil pan.
24.
Spread the honey water evenly on the chicken body.
25.
Spread the honey water evenly on the chicken body. After all, control the water and wait for the temperature of the oil pan.
26.
When the oil temperature rises to about 190 degrees, add the honey-smeared chicken.
27.
Fry until the maroon red and remove.
28.
After all is fried, put it on a plate and let it cool to control the oil in the dry chamber.
29.
Put all kinds of spices into the material bag, put it in the old soup pot, and turn on the fire.
30.
Broken chicken: Put the colored chickens into the pot in order by spinning.
31.
Put the grate on the branched chicken, and then put it in the pressure pot. (Other heavy objects can be used without pressure pot stone)
32.
Turn on the fire and add water to the soup pot.
33.
Pour 300g salt after boiling.
34.
After boiling, simmer on high heat for 1 hour, then turn to medium and low heat after one hour, then turn to low heat after half an hour. At this time, taste the saltiness of the soup and keep the temperature in the soup pot above 90°. Turn off the heat after low heat for 1 hour. Simmer for 8-12 hours to let the chicken fully taste, and the chicken bones will be crispy and fragrant for a long time.
35.
After 12 hours, turn the soup pot on the fire, bring to a boil, and remove the pressure pot stone and grate after boiling.
36.
Prepare the iron hook and fence, use the iron hook to carefully turn the chicken up with the buoyancy of the soup.
37.
After turning over, drag the whole chicken body with the fence.
38.
Hook the neck of the chicken with an iron hook in one hand, and a fence in the other hand, using the buoyancy of the soup to pull the chicken out of the way, trying to keep the chicken intact.
39.
Take out the chickens and place them on a plate, then clean the chicken body with a fine-bristle brush and let it dry for a while, then the finished product. The hot grilled chicken shook the chicken body in one hand, and the whole chicken bones were scattered. There is a saying that has been passed down through the ages: Stay in
Tips:
1: The chicken must be cleaned up, and there should be no foreign bodies such as hair vertebrae, trachea, lungs, etc.
2: Honey must be homogenized.
3: The preparation of the old soup is more troublesome. You can use clean water without the old soup, but pure water is better.
4: The longer the simmering time, the more delicious the chicken and the crisper the bones.
