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Christmas roasted whole chicken

2024-08-03 03:00:39 339

Christmas is celebrated grandly in the West, with attention to home decor and cuisine. The large turkey is the most familiar Christmas delicacy to us. Foreign friends eat turkey at Christmas, just like Chinese people eat moon cakes and dumplings on August 15, so don't ask me why they eat turkey at Christmas. Turkey is very large and we are not used to it, so the meat juice is fresh and tender

Details of ingredients

Little Hen1 piece
corn2 pieces
Jiang Rong20 grams
Old smoking15 grams
liquor15 grams
Orleans Grilled Wings Powder20 grams
five-spice powder2 grams
sugar5 grams
salt10 grams
Clear water30 grams

Technique

difficultybeginner
workmanshipbaking
tasteFive Fragrances
timean hour

Steps to make Christmas roasted whole chicken

1. Buy a 1.5-2 pound little hen, clean the chicken thoroughly, remove the internal organs, head, and claws, and drain the water for later use.
2. Prepare the pickles: 20g ginger, 15g Baijiu, 15g old soy sauce, 20g orleans roasted wing powder, 2g five spice powder, 10g salt, and 5g sugar, all of which are home-made condiments.
3. Mix the above marinade, then add 30 grams of water and mix well.
4. Wear gloves and evenly spread the marinade on the inside and outside of the chicken, massaging it more to enhance its flavor.
5. Use a sharp needle or toothpick to poke holes in the chicken so that the marinade can penetrate into the meat and enhance its flavor.
6. Wrap the chicken and sauce together in a fresh-keeping bag, tie the bag tightly, and refrigerate in the refrigerator for 24 hours. During this time, take it out and exchange the chicken's position so that the other side is fully soaked in the sauce.
7. Preheat the oven with a large temperature range of 200 degrees Celsius while inserting the food probe into the oven.
8. Place tin foil on the baking tray and put it into a 13 inch non stick cooling rack. Place the marinated bare chicken with the chest facing up on the rack, and wrap the chicken wing tips and leg tips with tin foil. Before baking, brush the whole chicken with a layer of cooking oil to lock in the sauce.
9. Place the baking tray at the bottom of the oven, insert the food probe into the thickest part of the chicken breast, and bake for 20 minutes to dry the chicken.
10. During the process of roasting chicken, cut the corn into sections and roll them around on the sauce of the marinated chicken.
After baking at a high temperature of 200 degrees Celsius for 20 minutes, rotate the temperature to 180 degrees Celsius and hold for 40 minutes. At the same time, put the corn chunks into baking and brush the chicken with a layer of marinated chicken sauce.
After baking at a high temperature of 180 degrees Celsius for 20 minutes, take it out and brush the sauce again for the chicken and corn. Prepare maltose water at the same time (mix maltose with an appropriate amount of hot water). At the last minute, the food probe showed a center temperature of 176 degrees Celsius and an internal temperature of 79 degrees Celsius. For a chick, this temperature is sufficient for the meat to be fully cooked.
13. Remove the food probe, brush two layers of maltose water on the whole chicken and corn, turn the temperature to 160 degrees, and finally bake for 10 minutes to collect the juice.
14. Due to the formation of a nest with the chicken breast facing upwards during baking, there will be sauce liquid inside the chicken breast that can be poured out as dipping sauce.
15. Pack the plate beautifully and enjoy it with your family while it's hot. It's absolutely delicious!