Salt baked chicken [oven version]

1. Wash the chicken clean, remove the fuzz, and then dry it with kitchen paper towels, both inside and outside. (I didn't put chicken feet together when grilling)

2. Prepare 100g of coarse salt.

3. Coat the whole body of the chicken with coarse salt, and also apply salt to the inside of the chicken. Then marinate for two hours.

After marinating for two hours, wash the salt off the chicken body several times.

5. Like me, place the chicken in a well ventilated place to dry overnight or hang it up to dry overnight. (If time is tight, first use kitchen paper to dry the whole body of the chicken and wipe it several times.)

6. Wrap the chicken in baking paper and add two extra layers.

7. Then wrap it with tin foil.

8. A layer of aluminum foil should also be placed on the baking tray.

Preheat the oven for 10 minutes and preheat the upper and lower layers to 180 ℃. Put Jiangxi chicken into a preheated oven, heat the upper and lower layers at 160 ℃, and bake for 50 minutes.

10. This is salt baked chicken that has been roasted for 50 minutes.

11. Pull down the tin foil and baking paper to expose the surface of the chicken, put it in the oven and bake for 20 minutes, with the upper and lower layers at a temperature of 160 ℃.

12. Bake the reverse side for another 20 minutes, with the upper and lower layers at a temperature of 160 ℃.

13. This is the effect after baking the opposite side for 20 minutes.

14. Put it back in the oven and bake the upper and lower layers at 180 ℃ for 20 minutes. Just finish baking this time.

15. Roasted salt baked chicken is best eaten while it's hot, and the feeling of tearing it off by hand is the best. The oil baked from salt baked chicken is super fragrant, and it tastes great when dipped in chicken oil.

16. Finished product drawings.