Christmas roast chicken
If you get a chicken for Christmas, you have to cook roast chicken anyway.A simple meal (^-^) sprinkled with salt and pepper and entrusted to the oven for the rest of the workThere is no need to plug anything in the chicken, and it is OK to directly roast it. If you want to fill it, you can choose vegetables, seasoned rice / parsley such as garlic and other favorite things. Please add or subtract the barbecue time according to the size of the chicken. (the thick part of the meat is inserted into the toothpick. If there is transparent gravy coming out, it means it has been roasted.).
Step 1 . Brush the inside and outside of the chicken beautifully to remove the moisture. (the chicken used this time weighs 1kg).
Step 2 . Mix salt, pepper and aromatic spices. I mix garlic, rosemary, oregano and parsley.
Step 3 . On the surface of the chicken, the seasoning is well rubbed. Cross the chicken legs and tie them with string.
Step 4 . Now do the filling. (this time stuffed with boiled and seasoned potatoes), and then closed your ass.
Step 5 . After that, the leather on the left and right sides of the buttocks are overlapped with toothpicks as shown in the figure.
Step 6 . The wings are fixed to the body with toothpicks. The oven is preheated at 210 ℃.
Step 7 . The special tray for the oven is covered with tin foil, and the cut celery is covered on the tin foil.
Step 8 . Put the chicken on the celery. Coat the chicken with oil and flour. Wrap the chicken completely in tin foil.
Step 9 . Take the tray and put it into the oven preheated at 200 degrees for 1 hour. After that, remove the tin paper, raise the temperature to 240 ℃, and then burn (bake) for 30 minutes.
Step 10 . Plate loading. Take off the toothpick and tie a bright bow and other ribbons to the chicken feet. Decorate the plates with colorful vegetables! Done!
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