Oven version of salt-roasted chicken
Finally, I found salt-roasted chicken powder at Wal-Mart and bought a few packages. I have always watched other people use electric rice cookers to make salt-roasted chicken. I only have an electric pressure cooker, but what I want to try more is the oven. I marinated it overnight last night and started roasting it this morning. I am very satisfied with the roasting, especially the skin. It is very thin, a little crispy, and it is super delicious. Highly recommend it to everyone!
Recipe Recommendations
- chicken half a
- ginger appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- roast
- several hours
- simple
Steps for Oven version of salt-roasted chicken
1
Wash half of the chicken (add an extra neck) and salt roast chicken powder for use.
2
Apply salt baked chicken powder to the chicken body and inside of the chicken, and place it in the refrigerator overnight to taste.
3
Put tin foil on the baking sheet, place the chicken and chicken neck on the baking sheet, and evenly brush the chicken body and chicken belly with vegetable oil.
4
Preheat the oven at 200°, place the baking sheet on the third layer, and bake for 40 minutes. During the roasting process, dip in the oil on the baking sheet and brush the chicken body.
5
Bake and serve on a plate. (You can tear it by hand)Oven version of salt-roasted chicken Make Tips
1. You can use a toothpick to empty the chicken body first, so that the chicken oil can flow out during the roasting process, and the chicken skin is not greasy and a little crispy. 2. Finally, to judge whether it is cooked, you can use a toothpick to tie the chicken leg. There is no blood when you draw it out, indicating that it is cooked. 3. Time control is appropriately adjusted by the size of the chicken.