Is roast chicken the best way to roast chicken?

As a food raw material, chicken is deeply loved by consumers in China. So smart people have also created countless food series. Such as roast chicken, braised chicken, smoked chicken, hot pot chicken and so on. Today, I will share with you a very popular food recently, that is, roast chicken in the oven. Its color is rosy, its taste is crisp outside and tender inside, fat but not greasy, and tender children are not firewood. When it came out of the oven, it smelled ten miles away. 3 pheasants (each with a net weight of about 1.5kg). Flavor formula: Wang Shouyi thirteen spices 1 box, fennel 30g, star anise 30g, cinnamon 30g, and galangal 150g (all the above spices are crushed by a cooking machine). Ginseng powder 150g, seven spice powder, curry powder, white sesame powder, sugar over 400g, all seasonings are stirred evenly for later use. Detailed production process: 1. Slaughter and wash the chicken, and wash the blood stains under running water. Then take it out and drain it for use. 2. Take a stainless steel pot, put the chicken into the pot, then evenly spread the evenly stirred spice powder inside and outside the chicken, and then evenly stick small holes in the abdominal cavity and the inner thigh of the chicken with a toothpick, so that the thick meat can be fully cured. After treatment, it can be marinated in the refrigerator for 24 hours. 3. Take out the salted chicken and wipe the spice powder with clean gauze. 4. Wrap the chicken head, chicken wings and chicken feet with tin foil. This part of the meat is less and easy to paste.