Cold roast chicken

Method of cold roast chicken:

Raw materials for making cold roast chicken:

One young hen (about 1.25Kg), 100g carrot, 50g celery, 10g scallion, 10g refined salt, half slice fragrant leaves, 6 peppers, 250ml chicken clear soup, 500g lettuce oil, 15g cream, 15g chicken oil, 200g red cabbage, 100g sour cucumber, 100g fresh tomato, 2 paper flowers, 2 radish flowers and 10g lettuce leaves.

Processing steps of cold roast chicken:

1. Remove the head, claws and inner cavity of the chicken, wash, soak and dry it, put on the refined salt, rub it evenly with hands, and pin the chicken leg on the tail.

2. Heat the frying oil, put the cream on the chicken, then put the chicken into the pot, fry it into yellow, remove it, control the oil and put it into the baking pan.

3. Peel the carrots and scallions, remove the tendons of celery, wash and slice them, put them on the chicken with fragrant leaves and pepper, pour chicken oil on them, put them in the oven, and turn them over as you bake them. After baking for 15 minutes, pour the chicken clear soup into the baking plate and bake for about 40 minutes. Put the chicken soup into the stewing pot, bring it to a boil over high fire, simmer it over low fire, make it tasty, take out the chicken thoroughly, and let it cool.

4. When loading the plate, the chicken breast and the chicken leg should be split into two parts, and then the chicken leg should be cut into three sections, the thigh root section should be cut two knives vertically, and the lower joint of the second section should be cut off, and the bottom of the last section should be cut off

Cold roast chicken

One young hen (about 1.25Kg), 100g carrot, 50g celery, 10g scallion, 10g refined salt, half slice fragrant leaves, 6 peppers, 250ml chicken clear soup, 500g lettuce oil, 15g cream, 15g chicken oil, 200g red cabbage, 100g sour cucumber, 100g fresh persimmon, 2 paper flowers, 2 radish flowers and 10g lettuce leaves.

essential information

Cold roast chicken

[cuisine] famous French dish chicken

[Characteristics] it is yellow in color, tender in taste and delicate in fragrance.

Basic materials

Production process

1. Remove the head, claws and inner cavity of the chicken, wash it, soak it, control it dry, put on the refined salt, rub it evenly with hands, and pin the chicken leg on the tail.

2. Heat the frying oil, put the cream on the chicken, then put the chicken into the pot, fry it yellow, remove it, control the oil and put it into the baking pan

3. Peel the carrots and scallions, remove the tendons of celery, wash them, cut them into slices, put them on the chicken with fragrant leaves and pepper, pour chicken oil on them, put them into the oven, turn them over with baking. After baking for 15 minutes, pour the chicken clear soup into the baking plate, and then take them out for about 40 minutes. Put the chicken soup into the stewing pot, bring it to a boil over high fire, simmer it over low fire, make it tasty, take out the chicken thoroughly, and let it cool.

4. When loading the plate, the chicken breast and the chicken leg should be split into two parts, then the chicken leg should be cut into three sections, the thigh root section should be cut two knives vertically, the lower joint of the second section should be cut off, the skin and meat of the last section should be scraped to expose the bone, and the paper pattern should be inserted. Cut the back bone into several pieces for the bottom. Chop the chicken breast in the middle, slice each breast three times, and put two breast on the chicken bone.

5. Put the radish flowers on both sides of the plate to set off. Divide the cabbage into four piles on both sides of the chicken. Cut the pickled cucumber into fan shape and put it between two piles of red cabbage.

6. Wash and disinfect the tomato, cut it into watermelon pieces, put it around the plate, and then add some lettuce leaves around the plate.

characteristic

It is yellow, fragrant and tender. It is fragrant and beautiful.

Longitude: 104.06573486

Latitude: 30.65946198