Iron pan version salt-roasted chicken
By LizzieRoob
Speaking of salt-roasted chicken, if it is in Guangzhou, it is really very common. It is just downstairs of my house, and I can easily find a few stalls. My family lives near Shangxiajiu. It is not easy to find something delicious? At that time, the mouth of the people always complained about this and that. Either the food in this house was salty, or the skin in that house was not crispy. Now, if you want to eat it, you can only rely on yourself.
Recipe Recommendations
- chicken appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- salt appropriate amount
Steps for Iron pan version salt-roasted chicken
1
It is best to air-dry the chicken overnight, stuff corn and other things that do not produce much water into the chicken belly, use a toothpick to fix the holes on the head and buttocks, and wrap the chicken with paper. If the wrap is not tight, tie it with cotton yarn rope. Put in the salt Put a dozen or twenty pieces of pepper, five or six star anise, and a few slices of ginger, stir-fry the salt to heat, then put 1- 2 cm of salt on the bottom of the pot, put in the chicken, and then pour in the rest of the salt, so that the salt can evenly bury the chicken.
2
Put it in the oven at 350--400F, roast for about 20--25 minutes, then take out the chicken and turn it over, bury the chicken with the above method, and roast for another 20--25 minutes.
3
After roasting, unpack and use a brush to remove the salt on the surface of the chicken. You're done. Tear or chop the pieces by hand.
4
Because the leg meat is thick and difficult to cook, the key is that the leg meat is cooked. Tear off your thighs.Iron pan version salt-roasted chicken Make Tips
1. The chicken should not be too large; one weighing about a jin (500g) is sufficient. In Guangzhou, restaurants generally do not use large chickens to make salt-baked chicken or white-cut chicken.
2. It is best that the stuffing inside does not release a large amount of water when heated, because if it releases water, it will soak through the paper, causing the salt to dissolve and the chicken to become very salty.
3. There is no absolutely accurate temperature; it depends on the size of the chicken, and every oven has temperature differences. In fact, when all is said and done, the goal is simply to cook the chicken through without overcooking it.