Roasted chicken in casserole
Kiln chicken is to roast chicken in a kiln, but now there are few kilns in the city to roast chicken. This time, I used the heile casserole, which can not be broken even when it is dry or cold. The roasted kiln chicken is golden in color, delicious, tender and smooth. It has a unique flavor.1. The amount of seasoning and baking time should be properly adjusted according to the size and variety of the chicken. I bought about 1050g of this chicken after it was killed.2. Ordinary casseroles can't be roasted like this. I use heile casseroles that can't be broken by dry burning and quenching, and operate in strict accordance with the methods described in the manual, so there's no problem.
Step 1 . Clean the chicken after buying it.
Step 2 . Mix the ginger powder and salt evenly.
Step 3 . First wipe the chicken with cooking wine, and then evenly smear the mixed ginger salt on the chicken, including the inside; Wrap it with plastic wrap and refrigerate it overnight.
Step 4 . Take it out of the refrigerator the next day and drain it. Put onions, ginger and garlic in the chicken belly.
Step 5 . Take 4 pieces of large tin foil and lay it cross on the bottom of the casserole and extend it outside the mouth of the casserole.
Step 6 . Then put the grill on it.
Step 7 . Put the salted chicken on the grill.
Step 8 . Bake the chicken over a high fire for 10 minutes, then turn it over to a medium low fire and turn it over. After about 30 minutes, poke the thickest part of the meat with chopsticks. If you can poke it, you can turn it off.
Step 9 . You can take out the chicken when your hand feels lukewarm.
Step 10 . Fresh and delicious, golden in color and full of fragrance, the roasted kiln chicken can be eaten.
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