Roasted whole chicken with Caragana(ning xiang kao quan ji )

Roasted whole chicken with Caragana

Introduction:

"It's so cold recently. It seems that winter is coming overnight. I'm not used to it. It's strange that all my friends around don't feel cold. I'm the only one shivering. Is it because I don't have enough fat to resist the cold? Well, I want to eat meat, and it's the kind of big mouthful ~ ~ let's have a roast whole chicken ~ ~ it's all meat, whatever you want to eat ~ "

Production steps:

Step 1: materials ready

Step 2: remove the head and claws of the three yellow chicken, and insert some holes in the chicken with a fork

Step 3: mix 3 tbsp barbecue sauce, 1 tbsp soy sauce and 1 tbsp cooking wine into sauce

Step 4: in a larger bowl, chop the onion, ginger and garlic, and mix with the sauce

Step 5: cut the lemon in pairs and squeeze the juice into the sauce bowl (whole)

Step 6: put the onion, ginger and garlic mixture into the chicken stomach

Step 7: Seal chicken belly with toothpick

Step 8: then put the chicken into the sauce bowl, evenly spread the sauce on the chicken, spread it for a long time to make the chicken taste well, then put it into the refrigerator and marinate it for one night

Step 9: take out the pickled chicken the next day, and wrap tin foil on the chicken tips and legs that are easy to burn

Step 10: fix it with a baking fork

Step 11: put tin foil on the baking tray and put it on the bottom layer. Put the fixed chicken into the oven and bake at 230 ℃ for 50 minutes

Step 12: take out the roast chicken and let it cool a little~~

Materials required:

Sanhuang chicken: 900g

Lemon: 1

Onion: 2 / 1

Garlic: 3 cloves

Ginger: 10g

Barbecue sauce: 3 tbsp

Raw soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Note: roasted chicken had better choose smaller, tender, three yellow chicken is very suitable.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ning Xiang Kao Quan Ji