It's almost the New Year, everyone is starting to prepare the menu of Chinese New Year's Eve rice, and today I will make a New Year dish - roasted whole chicken!
Usually, roast chicken is mostly grilled wings and roasted chicken legs, and the opportunity to roast whole chicken is less. Chinese New Year's Eve rice and roast a chicken, is it also a festive atmosphere?
The whole chicken is not easy to taste, and it needs to be marinated for a while. Chicken skin will also have a lot of grease and chicken juice is roasted out, if it is so "tick-tock" dripping in the oven, not only will the grease fall on the heating pipe to produce fumes caused pollution, but also the oil soup waste. Therefore, when roasting chicken, add some roast-resistant vegetables, not only do not waste ingredients, but also produce a pot of fragrant dishes at the same time.
Grilled whole chicken is very suitable for people to eat, watching the whole chicken eat all at once, there is a great atmosphere and sense of accomplishment.
<h1>------- [Fragrant Roast whole chicken] -------</h1>
【Ingredients】 1 yellow chicken, 1 potato, 1/2 onion, 1 carrot, 1 green pepper
【Seasoning】 4 chives, 1 piece of ginger, light soy sauce, 4 grams of salt, a little sugar, cooking wine, black pepper, 1 green onion, 1/2 green onion, 2 dried chili peppers, 1 star anise
【Baking】 Roast chicken mode, heat up and down 230 degrees, 100 minutes
【Production】
1. 2 pounds of three yellow chickens, clean;
2. The seasoning is ready, not limited to these, can be adjusted according to the taste, these are Chinese flavors, you can also add some Western herbs with roasting will have exotic flavors;
3. Pour soy sauce, soy sauce, cooking wine, green onion, garlic slices, ginger shredded, black pepper, star anise, dried chili pepper, a little sugar and salt on the chicken, and use more;
4. Put on gloves, grasp these spices and massage the chicken for 15 minutes, fully invigorate the inside and outside; you can cut off the chicken feet to facilitate the plate;
5. Wash the side dishes: onion, potatoes, green peppers, carrots, coriander;
6. Cut potatoes and carrots into small hob pieces, onions and green peppers into large pieces;
7. Mix potatoes, carrots, onions, green peppers and spices, take an appropriate amount of side dishes and fill them into the chicken belly, mainly onions, the amount of potatoes and carrots should not be too much, and the materials in the belly should leave room for air circulation between each other; and then pour in some seasoning juice;
8. Use a few toothpicks to fork the belly tightly to prevent it from being stretched open during the baking process;
9. The tip of the chicken wing is wrapped in tin foil to prevent the temperature from being roasted black; the chicken neck is fixed to the fork rod with tin foil; the thighs are also tied with tin foil, and the fork is also forked to protect the chicken body, preventing slippage during the baking process and not turning at 360 degrees;
10. Put the whole chicken baking tray together in the oven, put the fork in place, and use the "roast chicken" program for 230 degrees for 100 minutes; without this function, you can bake up and down or cycle 220-230 degrees with hot air for 100 minutes;
11. The roasted chicken is "enchanting", the meat on the back is thinner, close to the heating tube, so the color is golden red, and the belly meat is thicker, the color is lighter and even than the back; remove the fork, pull out the belly side dish, and eat it!
<h1>[Apple private talk].</h1>
1. White sugar should not put too much, although white sugar has the effect of freshness, but the amount of sugar is too much, at high temperature it is very easy to make the chicken skin color, affecting the judgment;
2. The side dishes in the chicken belly should leave some space for expansion and air circulation after the ingredients are hardened; because between the chicken and the back of the chicken, the potatoes and carrots are too much to cook; the onions can be put more, and they can also play a role in adding flavor and fishiness;
3. To make the skin golden and slightly crispy, take the chicken out at the last 10 minutes of baking, brush it with sugar water or honey, and re-bake it in the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.