New Orleans roast chicken(xin ao er liang kao ji )

New Orleans roast chicken

Introduction:

"May Day is coming, and the weather is getting warmer. In this warm spring holiday, people go out to play with the old and the young one after another. When they are tired of playing, they will be lazy to cook when they go home, but they don't want to cook anything. Therefore, at this time, we need to create a simple and delicious meal!"

Production steps:

Step 1: take a small bowl and pour in 70 grams of New Orleans barbecue.

Step 2: add 70ml water.

Step 3: stir well and set aside.

Step 4: remove the head, neck, claws and viscera of the three yellow chickens, clean them up, put them in a small basin and set them aside.

Step 5: pour the New Orleans barbecue sauce into a small bowl containing the whole chicken.

Step 6: press and knead evenly to make the sauce covered inside and outside the chicken.

Step 7: cover with plastic film (bag) and put it in the refrigerator for more than one day and one night. During this period, turn the whole chicken twice to fully absorb the juice.

Step 8: put the marinated whole chicken into the baking tray covered with tin foil.

Step 9: coat the surface with peanut oil.

Step 10: apply a layer of honey on the surface.

Step 11: oven 250 degrees, preheat for 10 minutes, then put the marinated chicken into the oven, 250 degrees, 40 minutes, turn it over in the middle, oil and honey.

Step 12: take out the roasted chicken and serve it on a hot plate.

Materials required:

Three yellow chicken: 1

New Orleans barbecue: 70g

Water: 70ml

Peanut oil: right amount

Honey: right amount

Note: Note: 1, in order to taste better, it is suggested to use toothpick to prick countless holes on the chicken body, and then pour in the sauce to marinate. 2. Each oven temperature is not the same, baking temperature can not be hard copy, according to the actual temperature of their own oven up and down adjustment. 3. The tip of chicken wing and the root of chicken leg are easy to be roasted. It is suggested to wrap them with tin foil to prevent them from being burnt.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: slightly spicy

Chinese PinYin : Xin Ao Er Liang Kao Ji