Roasted whole chicken

Roasted whole chicken

Introduction:

"This is a dish I learned from Kitchen God's home cooking. When I just saw this book, my eyelids glanced and my nose breathed out, ooo, Kitchen God? What kind of people can call themselves Kitchen God! But soon, arrogance became worship, so with respect, he tried to make this dish. Frankly, it wasn't very successful. There are many things to reflect on, such as lemon peel is not too much, such as horse killing chicken smearing olive oil (of course, the whole body of the chicken) need to be a little more. But practice leads to true knowledge, and repeated practice leads to good food, doesn't it? "

Production steps:

Step 1: prepare the materials according to the list. The best way for beginners to avoid being in a hurry is to write down the recipe, paste it in the refrigerator, examine everything that needs to be used in each step, list it and get ready. Yes, we call it a checklist

Step 2: This is actually the detailed version of the preparation stage: prepare the raw materials better, such as weighing, weighing, cleaning, slicing and cutting (of course, today's one doesn't need to cut).

Step 3: mix all the laurel leaves, rosemary, thyme and pepper, beat them into powder, and shake them evenly

Step 4: clean the chicken, including all kinds of cavities in the chest and abdominal cavity (well, I admit turtle hair. I don't believe it can be cleaned by taking it out of the buttocks, so I planed the stomach later). Go to the end.

Step 5: oil your whole body. Let's kill the chicken with a horse. I think the oil can be a little bit more. I always feel a little dry in the process

Step 6: add salt and kill the chicken again

Step 7: add the spice mixture of step 3 and kill the chicken for the third time

Step 8: until it's so uniform and adherent. Make the chicken belly down

Step 9: peel some lemon on the chicken.

Step 10: cut garlic slices and lemon into pieces and put them in the chest, armpit, inner thigh and other places that need to be pressed

Step 11: put in a preheated oven, 210 degrees, for 25 minutes on both sides. During the baking process, there's always a smell of rosemary. It's drowsy, so it's better not to cook this dish in the hot sun at noon, just climb on the table and sleep

Step 12: after baking, you can take the chopsticks to have a try, gently poke the crisp chicken skin into the meat, and watch the oil come out along the chopsticks, tut tut. All right, take out the chicken, put it on the plate, and pour the leftovers into the pan

Step 13: add wine and water to the leftover ingredients, bring to a boil, and then pour evenly on the chicken placed on the plate.

Materials required:

One: chicken

Laurel leaf: 1.5g

Rosemary: 20g

Thyme: 7.5G

Black pepper: 1 / 4 tsp

Olive oil: 1 tbsp

Lemon: 1

Garlic: 2 cloves

Vodka: 2 tbsp

Salt: 5g

Note: Thank you for the oil, lemon peel less, baking time to be observed at any time, the first time to do a bad estimate of the time, then at any time to observe it

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla