Christmas is coming, crazy cooking, crazy baking! Cakes, cookies...and a must-have for a big meal - roast chicken! Roasting chicken is a very simple matter. Marinate the chicken and bake it in the oven. But if you want to be delicious, you can still pay attention to it a bit. Today I will introduce you to a method of handling chicken, which can help us roast more delicious roast chicken~
Wash and dry the chicken, remove the chicken head, chicken feet, neck and other parts. Place the chicken on the chopping board with the chest facing down and the back facing up. Use the kitchen scissors to start from the neck and cut the bone on one side of the spine until it is cut to the tail.
Then use scissors to cut the bone on the other side of the spine and take the spine intact.
Open the chicken (just like a book), first cut off the joint between the sides of the sternum and the neck with scissors, and then slowly peel the chicken breast cartilage and sternum from the chicken from the tail.
Always peel off to the neck and remove the cartilage and sternum intact
Turn the chicken over. At the skin on the sides of the chicken breasts, use a knife to draw a mouth about 1.5CM long.
Pass the chicken legs through the cut-out mouth (steps 5-6 are not necessary steps, but this will keep the shape of the chicken more complete when grilled, and avoid the paste at the fracture of the leg bones, which is more delicious)
Finally, cut off the wing tip and bury the chicken wings under the chicken body. The chicken is processed. (The wing tip is the most easily baked part. After cutting it, you can bake it more securely.)
The processed chicken, seen from the back, looks like the picture
Prepare marinade. Mix all the ingredients of the marinade into a marinade
Put the chicken in a large bowl and wipe the marinade evenly on the inside and outside of the chicken. Cover the bowl with plastic wrap and marinate for 12-24 hours
Marinate the chicken, pour out the excess marinade, and clean the parsley as much as possible. Mix maltose and water into honeydew, and apply honey on both sides of the chicken. Put the chicken on the grill, the chicken skin is facing down
Select the oven + hot air mode, preheat to 210 ° C, put a tarpaulin or tin foil baking tray on the bottom of the oven, put the chicken into the oven, bake for 30 minutes, remove the chicken and then brush Honey juice once. Continue to bake for about 20 minutes and bake until the surface is browned.
TIPS for chicken: This is the most common way to handle chicken when roasting whole chicken. This method is more delicious than baking the whole chicken directly into the oven. We can learn the benefits of this treatment from the following points: A. Unprocessed whole chicken roasting, even with the method of rotating roast fork, can only be baked to the outside of the chicken skin, the chicken skin is easy to be burnt, and the inside of the chicken is difficult to roast. The treated chicken inside and outside are also heated at the same time, not only the chicken skin, the inner chicken can also roast the feeling of coke, but also shorten the baking time. B. Remove the “unwelcome” parts of the spine and sternum, so that we can enjoy more pure taste when we taste roast chicken. C. The processed chicken meat is roughly equal in thickness and does not appear to have been baked in some places, and some areas have not been cooked. D. The processed spine, neck, sternum and other parts can be used to stew a pot of delicious chicken soup, so that while eating roast chicken, there is chicken soup to enjoy! ========= 1. Roast chickens need to be opened separately. If your oven has hot air function, please turn this function on at the same time. If not, turn the chicken several times after roasting for 2/3. 2, according to the size of the chicken, the difference in oven temperature, the time of roast chicken needs to be flexible adjustment. Baked to the surface of the chicken, the meat can be easily punctured. 3. If there is no maltose, honey can be used instead of maltose to prepare honey. 4. If you plan to use a stew such as the remaining spine of the chicken, do not pour off the remaining marinade, pour it into the soup and cook it for seasoning, then add some vegetables you like, taste well. 5. The dosage of the formula is about 900 grams of chicken. If you use larger chickens, increase the amount of marinade and increase the baking time. Use meaty chickens such as broiler chicken to bake, don't use old hens, otherwise the meat will not bite! 6, do not like sweet friends, you can omit honey juice.