The whole chicken
By VicentaLakin
I've recently been in love with oven dishes, especially with chickens made the night before, just put them in the oven the next day when I need them, and I'll be busy cooking while I bake, making reasonable use of time (using the Emperor's oven)
Recipe Recommendations
- old chicken in 1
- barbecue sauce 100g
- oyster sauce 100g
- salt 5g
- Jiang 1 block
- onion one
- garlic 1
- cooking wine 10g
- peanut oil 50g
- South milk 2 blocks
- spiced powder appropriate amount
- black pepper appropriate amount
Steps for The whole chicken
1
Clean the whole of the chicken, dry the water, ginger, onions, clean the skin, cut the silk, garlic chops. Garlic Yong
2
We'll mix roasted sauce, beryllium oil, salt, wine, peanut oil, southern lactation, and add ginger, onions and garlic3
Put the whole chicken in the sauce, put it on the sauce, put some sauce in the belly. Medium
4
It's made with a membrane seal, and it's done 4-8 hours
5
Put the whole chicken out of his mouth and tail through the grilled fork, the wings and legs of the chicken with wires, preheat the oven, put it in the whole chicken, put it down for slag or tin paper. Scum
6
Using the upper and lower fire + fork, 150 degrees and 20 minutes to get the pickles out and then 40 more
7
We're done with the roast chicken