What is the production process of roast chicken? How to make it delicious?

How to cook roast chicken to taste good?

If you want to make a roast chicken with good taste and bright color, the following steps are indispensable.

Pay attention to the choice of chicken-choose Qingyuan chicken raised in 150 days, the weight should be controlled at about 3 kg, and it is best to have some oil, so that the roast chicken tastes delicious.

Pay attention to the curing of chicken-the curing of chicken is divided into three steps: curing with sauce, adding crispy water and adding crispy sauce. After these three steps, the chicken skin is crisp and smooth, and the color is bright. These three steps are described in detail below.

The use of firewood and ovens? Many people think that ordinary charcoal can be used to cook roast chicken. In fact, they really want to use litchi wood as fuel, so that the roast chicken has a strong flavor. Secondly, the oven is not an ordinary stainless steel oven, and the roast chicken uses a crock, so that the chicken is heated more comprehensively and the color is better. The picture below shows the crock I used to cook roast chicken, and litchi wood is burned next to it.

The following is a detailed method of making roast chicken.

Production method of Shunde roast chicken-crispy skin, smooth meat and bright red color

Marinade: salt 30g, monosodium glutamate 20g, sugar 10g, salt chicken powder 50g, peanut oil 50g and sesame oil 10g.

Crispy water: 200g white vinegar, 0/50g red Zhejiang vinegar/kloc-,80g maltose and half lemon (sliced).

Crispy sauce: 500 grams of clear water, two egg whites and 50 grams of golden crispy powder.

& gt& gt& gt& gt manufacturing steps

1.？ Massage the fresh Qingyuan chicken, clean it, and then massage the chicken 15 minutes. The purpose of massage is to make chicken taste easier and taste better.

2.？ Marinate the massaged chicken, then put the marinade on the outside of the chicken evenly, then marinate the inside, evenly smear the whole chicken and marinate for three hours.

3.？ Hot skin? After curing, it is better to spray chicken skin with 100 hot water until the skin becomes discolored. Scalded chicken can make the skin stick better and the roast chicken more crisp. Then hang it up and drain it.

4.？ Crispy water? Sprinkle the chicken pieces with crispy water evenly for three times, then hang them up and blow them with a fan for half an hour to dry the crispy water.

5.？ Crispy paste? Air-dried chicken is evenly brushed with a layer of crispy pulp. The function of crispy meat is to make the skin of chicken crisp and smooth, and crispy meat has the function of locking water, making the meat smooth and juicy. Apply crispy pulp before air-drying the skin.

6.？ Roast chicken? After the above steps are completed, you can roast chicken. The temperature of the crock shall be controlled between 170 ~ 180. Add chicken and roast the chicken weighing about 3 kg for 25 minutes.

7.？ Finally, if you want to make the roast chicken more shiny, you can pour hot oil on 100, so that the roast chicken is red, bright and awesome!

Have you ever eaten roast chicken like this?

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Besides the importance of marinating, the control of cooking time is the key to coloring. If it is roasted for too long, the water in the meat will be evaporated and there will be no taste. Follow the steps and do more operations, and you can also bake delicious roast chicken.