Orleans vanilla roasted whole chicken-You Are Foodie

By Louis
12

Orleans vanilla roasted whole chicken

I can't help swallowing my mouth when I see the roasted chicken sold outside. The most important thing I can't miss in this family with an oven is the roasted whole chicken. At that time, the aroma filled the room, so I can't help looking at the oven. When the attractive roasted chicken is taken out, no matter who can't help but get a piece of it. It's fragrant, tender and enjoyable. The roasted chicken on the market is so small that there are dozens of them. Our 2-kilogram roasted chicken is less than 20 yuan. We have learned that we don't need to buy it outside any more. It's really a special face if we have such a chicken for banquets and festivals.

Main Ingredients

Auxiliary Ingredients

Honey Two tabletsp (for surface brushing)
clean water 20G (for marinade)
salt 1/2 tsp
green Chinese onion Paragraph 3
ginger 6 pieces
Cooking wine 1 tabletsp
Oyster sauce One tabletsp (vegetable oil is OK)
black pepper few

1 do not use firewood chicken for roast chicken. The smell of soil is very strong, and the chicken is a little firewoodI chose Sanhuang chicken, which is not too big. It weighs more than 2 kg. Sanhuang chicken is ripe and tastes delicateIf you want to make roasted wings, you can mix the marinade with roast meat, water and vanilla. Compared with the whole chicken, it is big and thick. I added some seasoning to remove the fishiness and improve the taste. Personally, I think it is more deliciousFor heavy flavor, you can take the rest of the marinade into half a small bowl and put it into the oven when baking the chicken. When the marinade is a little sticky, you can take it out as a dipping material, which makes it more delicious.

Step 1 . Put ginger slices, scallions, cooking wine, oyster sauce, black pepper, salt and water in a basin

Step 2 . Add Orleans marinade and vanilla

Step 3 . Mix well

Step 4 . Clean the Sanhuang chicken, remove the U-turn, buttocks and chicken feet, rinse it, pierce some holes with toothpicks (this is more delicious), and put it into the marinade basin

Step 5 . Coat the inside and outside with marinade, massage repeatedly, and finally put the scallions and ginger slices together with some marinade into the chicken belly, with the chicken breast facing up (so that the juice doesn't flow out, and the marinade is more delicious), seal the basin with fresh-keeping film, and refrigerate in the refrigerator for one night (turn over halfway)

Step 6 . Take out the chicken pickled overnight, control the marinade in the chicken belly, and take out the onions and ginger

Step 7 . Fix the chicken on the roasting fork, seal the opening of the chicken stomach with a toothpick, and fix the chicken wings. Wrap the tips of the chicken wings with tin foil matte face inward (wrapping the tips of the wings is not easy to bake

Step 8 . Put it into an oven preheated at 200 ℃ for 5 minutes, and bake with hot air for 60 minutes

Step 9 . Take two tablespoons of honey and half a small bowl of marinade, mix well and use it as brush material, so that the skin is more delicious and the color is more attractive

Step 10 . Apply the brush evenly after baking for 30 minutes, and then apply it again after 45 minutes

Step 11 . After 60 minutes, the roasted chicken will be roasted. It tastes very fragrant. Here, the roaster with spicy flavor is used, which is slightly spicy. If you change it to roast with other flavors, the method is the same.

Step 12 . Finished product drawing

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