The whole chicken
By VicentaLakin
It's so delicious that you have to do it again. The skin is yellow, because my pictures are dark and the objects are more colorful than the pictures. It's really golden! When it's done, stick the chicken with a bamboo stick to see if it's ready, pull it out and spill it out. At first, I was worried if the meat was too dry. It's a sign of noble, glorious gold, and it's really only good food! I couldn't wait to see it anyway
Recipe Recommendations
- salty and fresh
- roast
- several hours
- simple
Steps for The whole chicken
1
The mains are back up。
2
Backup. I'm ready to use the pickles, and I can choose the other
3
Pick a young chicken (three yellow chickens better), but don't be too thin, cut off the chicken claws, neck, ass and wings。
4
The chicken is salted and cleaned after massage. Toothpicks are then used to pierce the whole body, especially where the chicken legs and chests are not cozy。
5
The roasted meat is evenly mixed with an appropriate amount of water, and then evenly covered in and out of the chicken。
6
Well-treated chickens are in a fresh bag, sealed in the fridge for the night。
7
Pickled chicken string in the grill is, fixed. Then they wrap their legs and wings in tin paper。
8
Put the stringed chicken in the oven and put tin paper on the slag. The oven is pre-heated at 180 degrees and baked for 40 minutes. (Appropriate timing according to the size of the chicken. The chicken is colored, and you can brush the honey。
9
It's 200 degrees, and it's going to bake to its favorite color. (Can roast chicken with bamboo stickers, but see if the chicken is cooked. ) After roasting, you can spray a proper amount of black pepper or pepper salt etc。The whole chicken Make Tips
You can stick a bamboo on the chicken, but see if it's cooked. Adjust the time to the size of the chicken。