Salt chicken

1

Wash the chicken, remove the wool, then dry it with the kitchen paper towels, both inside and outside. ♪ I didn't put my chicken claws in a roast ♪

2

prepare 100 g of crude salt。

3

The whole body of the chicken is covered with coarse salt and the inside of the chicken is covered with salt. Then pickle for two hours。

4

The salt of the chicken will be washed in two hours and will be washed several times。

5

It's like I put chickens in a ventilated place to dry them all night or hang them all night. (If the clock is tight, dry the whole of the chicken with kitchen paper, several times more

6

Pack the chicken with baking paper, two more floors。

7

And then it's wrapped in tin paper。

8

A layer of tin paper should also be placed on the grill。

9

Ten minutes for oven preheating, 180°C for upper and lower layers. Put the Jiangxi chicken in a preheated oven, open 160°C in the upper and lower layers for 50 minutes。

10

It's roasted salt chicken in 50 minutes。

11

Pull down tin paper and baking paper, show the surface of the chicken and put it in the oven for 20 minutes at 160°C above and below。

12

Another 20 minutes of roasting on the back, with the same upper and lower temperature of 160°C。

13

That's the effect in 20 minutes。

14

And put it in the oven, up and down, 180°C for 20 minutes. This time it's done。

15

The roasted salt chicken feels the best when it's hot. Salted chickens are so fragrance, they eat well together。

16

The finished chart。

1. Sea salt for chickens shall be razed in a balanced manner throughout the body of the chicken, inside and outside. After two hours of salting, water must be washed or too salty. 3. Depending on the size of the chickens I buy, I buy chickens, about 1.5 pounds. For 110 minutes. If you are in trouble, you can either warm up the oven or make the first roast a little longer, and then you can bake the back and back for another 15 minutes. It's going to be a really nice roast。