Chinese Food
Crispy roast chicken
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Tongtong's birthday the other day. I'll make a roast chicken. It's not only because Tongtong likes to eat. It's mainly because it doesn't need to be laborious to roast chicken in the oven. It can also do other dishes. When the chicken is roasted, other dishes and soup are ready. Take a few photos and start quickly. After all, the temptation of roasted chicken leg is too strong. OK. Here are a few delicious tips for roast chicken. You can easily make a perfect roast chicken at home, which is comparable to that of wanghong store.
Cooking ingredients
Cooking Steps
Step1:Want to roast chicken delicious. First of all, we must pay attention to the material selection. It is suggested to use walking chicken, three yellow chicken, Qingyuan Chicken, etc. Don't use feed chicken. It must taste worse when roasted. After all, it's a congenital defect. It's hard to remedy it the day after tomorrow. The chicken I used this time is a walking chicken raised in my own fish pond. Its taste and taste are first-class. However, among many domestic chickens, the black legged chicken with black feathers and black claws has the most tender and plump meat, and its egg shell is blue gray. This time, grandma Tongtong caught us a black legged chicken and helped me to deal with it. Ha ha. I have no guts to kill a live chicken.
Step2:It's a walking chicken. It's about 2 jin after guts, heads and claws are removed. The recommended size of chicken is less than 3 jin.
Step3:If you want the roast chicken to taste good and mellow, you must do a good job of rouge curing. Marinate one night in advance. This time I used simpler marinating ingredients. Drain the washed chicken. Then apply a thin layer of salt to the skin and inside of the chicken. Massage a little. Then put it in the refrigerator for preservation. It doesn't need to be covered with plastic wrap. Let it air dry the skin naturally in the refrigerator. Take out the chicken the next day. Put in a little rice wine, extra fresh soy sauce, ginger slices and garlic slices and massage inside and outside. Don't soak the chicken in extra sauce. Take out and put aside for more than 2 hours. Attention - don't touch too much salt. As long as the curing time is long enough, a thin layer inside and outside is enough to taste.
Step4:If it's an ordinary oven, preheat it 160 degrees in advance. Then put the chicken in the baking tray. Put it under the oven. Bake One point five To two hours. The roasting time is adjusted according to the weight of the chicken. But some time ago, I planted a brand of steaming oven to roast chicken with high temperature and healthy steam. The roasted chicken is original and fresh and juicy. Its taste is better than the ordinary oven. After filling the water tank with water, select the computer cooking mode and start preheating. After preheating, place the grill in the lower layer and bake for 40 minutes.
Step5:Remember to turn over halfway. If you find that the part is too dark, you can cover the part with tin paper and continue baking. In this way, the color is more uniform. Ha ha. But this new machine is awesome. There is no such concern
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Step7:
Cooking tips:(1) the fact that the skin cracks when the chicken is roasted is actually related to the temperature of the roasted chicken. If the temperature is too high, the skin cracks. Therefore, we must find out the actual situation of our own oven and make adjustments. If the skin is cracked, reduce the oven temperature by about 10 ℃ during the next baking. （2） As for the problem that the meat quality of roasted chicken is rough and dregs, it is not allowed to select feed chicken or other bad chicken breeds. Generally, it is because the roasting time is too long that the internal chicken juice is lost too much. So we need to adjust the time according to the weight of the chicken. （3） Want to know if the roast chicken is cooked so as not to overcooke. Use toothpick to tie the place with the thickest meat of the chicken (usually the chicken leg). Observe whether there is blood out. If not, it's cooked. （4） In order to avoid roasting chicken in the process of roasting. The shape is too unrestrained. You can tie wings and legs with hemp rope. But I can also use ordinary thin thread to fold and tie it in half. There are skills in making delicious dishes.
