Quinbo casserole chicken
By VicentaLakin
It's good to have roasted chicken without a oven with carbon, and it's only two days before a friend sends a rooster, and while it's fresh, half of the soup is cooked, the other half is baked, no oven, no charcoal. Guess how? You'll never know. I used a casserole and I baked it without a drop of water. The advantage of a casserole roasted chicken compared to ovens and charcoal fires lies in the fact that the smell and nutrients of the chicken are locked firmly, and that the water does not volatilize too much, the chicken is tender and the juice smells good. This casserole can't be the usual casserole, but it's the casserole that's hot and cold。
Recipe Recommendations
- local chicken half a
- casserole a
- salt two spoonfuls
- pepper handful
- cumin appropriate amount
- Jiang a
- onion two
Steps for Quinbo casserole chicken
1
I used half a chicken. Clean up
2
The pepper, the salt, the fragrance, the dry in the pot, the yellow in the salt
3
It's cold. It's covered in a bag
4
Smash the tatters and the ginger blades on the chickens, evenly on the onions, as much as possible
5
Two hours
6
There's two tin sheets of paper in the casserole to catch the oil dripping off the roasted chicken. Water min
7
Put a three-legged grill on tinpaper. The grill can't be too big or too small. Move
8
It's gonna burn in 50 minutes. It's gonna burn in half an hour
9
The scent will gradually spread in the course of the roasting
10
Done
11
Done
12
Done