Foodabc Home cooked food Western style banquets

Christmas is full of connotations, roasted chicken

2025-03-06 14:59:19 526

Dingdang, Dingdang, jingling, jingling... "The streets and alleys are already filled with a strong Christmas atmosphere. Next weekend is Christmas, and Westerners are fond of eating roasted turkey for Christmas. However, turkeys are too big, and we don't have such a big oven or a large population. Let's just think about it and forget about it. Cat, I will roast a Christmas chicken in advance to prepare for the upcoming happy holiday< br>

Details of ingredients

Three yellow chickens1 piece
potato1 unit

Technique

difficultybeginner
workmanshiproast
tastesalty and savory
timeone day

Steps to make Christmas is full of connotations, roasted chicken

1. Wash the Three Yellow Chicken thoroughly
2. Remove all the fat underneath the chicken belly
3. This is the cut fat oil
4. Cut off the tip of the chicken butt (there is a gland inside, which is not good for the human body. If you want to maintain the complete appearance of the chicken, you can keep it and cut it off when eating)
5. Cut off chicken feet (can be used to make soup, or to make pickled chili chicken feet)
6. After cleaning the chicken, add an appropriate amount of wine and salt
7. Add an appropriate amount of white pepper powder
8. Rub and massage repeatedly inside and outside the hand for 5-10 minutes to make it easier to absorb the flavor. After massage, let it sit for 10 minutes
9. Add an appropriate amount of black pepper sauce, or any flavor sauce you like, such as barbecue sauce, spicy sauce, Orleans sauce
10. Continue massaging for 5 minutes until it becomes flavorful
11. Moderate amount of crushed Provence vanilla
12. Moderate amount of basil
13. Cover with plastic wrap and marinate overnight in the refrigerator
14. Soak a small bowl of glutinous rice in advance for 4 hours
On the second day, take an appropriate amount of mixed vegetables
16. Add a little olive oil and a suitable amount of salt
17. Rice cooker cooking function for cooking rice
18. While cooking, peel a potato
19. Cut into pieces and steam in a steamer for 15 minutes after steaming
When chopsticks can be smoothly inserted, it is sufficient
21. Add an appropriate amount of oil to the pot
22. After heating the oil, steam the potatoes and add an appropriate amount of salt for seasoning
23. Fry until the surface turns golden brown and remove
24. Let the steamed mixed vegetables and glutinous rice cool down a bit, then add fried potatoes and mix well
25. Put it into the chicken belly
26. Seal with a toothpick
27. Place a layer of tin foil on the bottom of the oven and preheat the oven at 200 degrees Celsius
28. Push the head of the chicken under the wings and fix it with a long bamboo stick (the toothpick is too short to hold the chicken's head, so use a long bamboo stick). Use toothpicks or bamboo sticks to fix the chicken wings and legs to the body respectively (be sure to fix them firmly), otherwise the chicken will scatter when the fork rotates. When passing the fork through the entire chicken, be sure to fix it firmly, otherwise the weight of the chicken will be very heavy when rotating
29. A piece of tin foil is folded and cut into broken strips
30. Wrap the tip of the chicken leg, and also wrap the thin and easily burnt parts of the chicken wing tip and comb with tin foil
31. Moderate amount of honey
32. Apply a brush evenly to the entire body of the chicken
33. Put it in the oven and bake at 200 degrees for 1 hour
After baking for 1 hour, use a fork to poke some holes in the chicken skin to allow the subcutaneous fat to fully flow out and the taste to be non greasy. After tying, bake at 200 degrees Celsius for another 30 minutes (the above oven temperature and time are for reference only, please set according to the performance of your own oven)
When the whole body turns golden and the meat aroma fills the air, it means it's cooked. Be careful when removing, cool down a bit and remove the tin foil, baking fork, toothpick, and bamboo stick
36. The beautiful and tempting Christmas roasted chicken is ready, squeeze a little more tomato sauce, isn't it beautiful
37. From appearance to taste
38. Moving on to the connotation
39. They are all very good
If you eat while it's hot, the skin will be crispy and the meat will be soft and tender
After a night of marinating, the chicken became very flavorful
After an hour and a half of baking, the chicken is fully cooked, crispy on the outside and tender on the inside
After serving, sprinkle some basil, black pepper, and Proven ç al vanilla to enhance the flavor and color
44. Mixed vegetables, glutinous rice, and pan fried potatoes are soaked in the juice of the chicken, making it softer and more sticky, leaving a lingering fragrance in the mouth.
45. On the Christmas family table, why don't you also have such a popular Christmas dinner main dish? It will definitely receive rave reviews