Ancestral roast chicken curing formula

It's almost Mid-Autumn Festival. At this time, every household buys gifts to visit relatives and friends. The four items in the gift are wine, moon cakes, fish and chicken. So today I'm going to share with you our staple food-the secret cup roast chicken. The finished product has beautiful appearance, jujube red, crisp outside and tender inside, fat but not greasy, tender but not firewood. More than 50 chickens are sold every day, for example, hundreds are sold every Sunday and holiday. People who come to buy chickens come and go, as lively as going to the market. Before it's too late, I'll share the spice formula and production process with you. I hope you like it.

Ingredients: 2 farm chickens, slaughtered, washed and dried.

The proportion of spices: a box of thirteen spices in Wang Shouyi (40g), fennel powder 30g, cinnamon powder 30g, star anise powder 30g, curry powder 150g, galangal powder 150g, seven spices powder 150g, cooked sesame powder 150g, ginseng powder 65430g.

Primary processing flow: put the humidity-controlled chicken on the chopping block, stick it in the abdominal cavity of the chicken with a bamboo stick, and stick it on the inner thigh of the chicken, then take a proper amount of spice powder and spread it evenly inside and outside the chicken. Then put it in the refrigerator for 24 hours.

Cooking process: wrap the marinated chicken wings, chicken feet and chicken heads with tin foil, so the meat is thin and easy to burn. Ignition of charcoal in advance, preheating in the hanging furnace for more than 10 minutes, when the furnace cavity is hot, hanging the chicken in the hanging furnace for 20 minutes, then turning the chicken into the side of the furnace wall, and continuing to bake for 30 minutes until the chicken surface is uniform bordeaux color and mature. Take out the secret roast chicken, heat it a little, and then package it for sale.

Note: don't use too much firepower when baking, and bake slowly with slow fire.

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