The original roast chicken
By VicentaLakin
The big, fat chicken in Colombia, with a lot of burning out, and no fat oil left after cooking. Splendid。
Recipe Recommendations
- fat chicken
- pepper appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
Steps for The original roast chicken
1
Prepare the spices
2
The spices are ready
3
Add spices to the water, onions, boils。
4
Clean the chicken
5
Control the moisture
6
Chickens can be put in a cooking pan for 12 hours and can be placed in a freezer room. When you're done, you'll boil the sauce with the chicken。
7
Pick out the hot chickens and control the water. Wind dry for 12 hours. Better hang yourself. There are no conditions for natural drying at ventilation。
8
put the chicken in the oven, preferably with a roast roast, without which the upper and lower bake & broil. temperature is set at 250 degrees. 1-1.5 hours
9
It's coming out
10
Torn with your hand is better than cut with a knifeThe original roast chicken Make Tips
It's felt necessary for a chicken to boil, but it's not for so long, it can be tested again, because it doesn't smell so good. The roasted chicken was free of tin beaks and all the oil under the chicken skin was flowing into the iron plate under the oven. The chicken may have dried up, and the wrapping of the cassava may have made the chicken more tender. Or wrap the septies, then rip them off and roast them for a little while. When it's roasted, there's a lot of smoke in the oven, and the oven has its own smoker function. If the kitchen is unventilated, do not open the oven. Get the roast chickens to prevent burns。