White chicken

By VicentaLakin

White chicken
Chickens at New Year's table are a sign of good fortune, so they're so big! When you're tired of eating, try the white chickens, the western chickens, the Chinese foods, the original juice, the smooth skin, the fresh and delicious, and the only meat in my table is the white chickens。

Recipe Recommendations

  • broilers in 1
  • linseed oil appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • scallion appropriate amount
  • peanut oil appropriate amount
  • ice appropriate amount

Steps for White chicken

  • 1
    The chicken is about two pounds away from the insides and buttocks, with a little salt on it, a little peanut oil on it, a little butter on it, a little oil on it, a little oil on the skin, and then clean it up
  • 2
    Prepare a big tub of cooling water (I use an electric cooker's urchin) and add cold ice to cool the water so that the temperature is as low as possible
  • 3
    The pot (I use a pressure pan, deeper) is filled with a quantity of water, and the fire burns up to 85-90 degrees, and the bottom of the pot is covered with a bubble of various sizes, carrying a chicken head down into the chicken body, and the whole chicken is not in the water for a minute
  • 4
    Put chickens quickly into ice water to cool, keep an eye on the internal cavity of the chicken to cool, and repeat steps 3 and 4 for 12 minutes each. This process is to control the water temperature in the range of 85-90 and the water cannot boil
  • 5
    During immersion, you have to flip over the chicken body, turn your back up, let the air out of the chicken cavity, evenly warm inside and out
  • 6
    It's a little longer to impregnate the body
  • 7
    Into cold water, chicken head back
  • 8
    A chicken immersed for about 20 to 25 minutes, determined whether it was ripe, inserted in the thickest part of the chicken with toothpicks, then pumped out to see if the flowing juice was clear, or continued to leach
  • 9
    Confirm that it's ripe and that it's immersed in ice water for 30 seconds again, so that the chicken skin is constricted
  • 10
    Then you put it on the steam curtain and you keep it warm, and if you can hang it up, you can better control the inner cavity
  • 11
    I'll be a chicken
  • 12
    Coding
  • 13
    Onions, ginger, garlic, rinds, rinds, smelted oil, salted to make juice
  • 14
    Half a chicken cut, you can come to the table。

    • White chicken Make Tips

    1. It is better to choose about 2 kg of chicks to be immersed for a relatively long time. 2. Juice is made according to your preference。

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