Orleans roast chicken
Step 1 . A Baole chicken was thawed in cold water.
Step 2 . After thawing, remove the head and claws, open the chest and wash.
Step 3 . Put 60g of Orleans marinade into a basin, add 60g of water, add some scallion, ginger slices and oyster sauce, and stir well.
Step 4 . Put the chicken in, and spread the marinade on both sides, evenly.
Step 5 . Both the front and the back should be smeared.
Step 6 . Cover with plastic wrap.
Step 7 . Keep it in the refrigerator overnight.
Step 8 . Place the baking tray on the bottom of the oven. Preheat the oven at 200 ℃.
Step 9 . Take out the cured chicken, bake it on the net with the belly facing upward, and drain it in the water tank for 2 minutes.
Step 10 . Place in the middle of the oven and bake for 25 minutes.
Step 11 . Turn over and bake for another 15 minutes.
Step 12 . Even coloring shall be covered with tin foil.
Step 13 . After baking, the color is uniform and very attractive.
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