Hello everyone, I'm a dad, I haven't made roast chicken in my home for a long time, and today we're going to make a roast chicken and prepare some marinades
Cumin cumin granules Peppercorns Thyme Black pepper Powder powdered with a blender
Cut the onion into pieces, slice the ginger, and then a few cloves of garlic Friends who don't like to eat garlic can not put the blender into the puree and then add the soy sauce to set aside
I didn't buy a suit chicken this time, I only used white strips of whole chicken to cut off the paws and neck after thawing, and I'll save a wave of brine to eat without wasting
Cut off the whole spine with scissors and break the chicken's sternum
Clean up the remaining internal organs inside, and the excess fat is also removed
After washing it, start marinating This chicken is about four pounds, which is relatively large, and the roasting time will be longer, so the surface moisture will not be wiped, so if you use a pound or more than two pounds of chicken, it is best to wipe off the excess water before marinating, or the skin is not crispy, and the onion and ginger puree are coated all over the inside of the chicken
Turn the chicken over and let it lie on the plate
Sprinkle the dry powder first, and then sprinkle the rest of the wet material with it
Finally, rip open the skin of the chicken breast, put the chopped butter and the rest of the dry powder on the breast meat, so that when it is baked, the butter melts and penetrates into the chicken breast, and when you eat it, the juice is full and the aroma of butter does not have a very woody feeling
Finally, according to your salty taste, sprinkle fine salt in the refrigerator and marinate my family generally pickles in the morning and bakes them in the evening, or you can pickle overnight, remember not to cover things when marinating, try to let the chicken skin dry, and in the blink of an eye, the sun will set and start preparing the ingredients
Potatoes Carrot peeled and cut into long strips Broccoli root is very hard resistant to roasting Sliced fresh mushrooms can also come to some flavor and must-have onion shreds Like to eat The texture is hard and resistant to high temperatures can be roasted together as a side dish Cut vegetables are put into the bottom of the baking tray and can prevent chicken from sticking to the bottom The roasted grease soup can also flavor the vegetables
Prevent excessive dehydration Add some olive oil or peanut oil and mix it before roasting
Put the pickled chicken on top The tip of the chicken wing is broken back and put under the chicken body To prevent the roasting paste, the excess marinade is also poured into the baking pan, and then baked at 180 ° C and up and down the fire for 45 minutes, and then adjusted the time and temperature according to the size and color of the chicken And then roasted again The size of the chicken I roasted this time the size of the chicken heated up to 190 ° C and baked for 20 minutes If the size of the chicken is reduced a little time, the baking day is dark, and it can only be patted under the lamp, and the color is slightly worse
Put the chicken on the plate The vegetable soup can be eaten directly on the plate together, or it can be put in a bowl separately after the soup is eaten as a dipping sauce
Tear open a chicken leg and you can see that there's a lot of gravy in it, and it doesn't dry up
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