Christmas roasted chicken

1. Clean the internal organs of a whole chicken, remove the head and tail, and use kitchen paper towels to absorb surface moisture. Removing surface moisture can make the seasoning more flavorful, rather than being diluted by moisture and flowing down to dirty the countertop. I use clean and soft kitchen paper towels, with no oil print patterns, no fragrance, thick paper that doesn't fall off, high water absorption capacity, and fast water absorption speed. They can be directly covered on the surface of the chicken and pressed, and then lifted up.

2. Mix salt, cooking wine, soy sauce, sugar, and thirteen spice powder together, and dissolve in a little water.

3. Put the whole chicken into a bowl, brush the sauce that was just prepared on the surface with a brush, pour the remaining into the chicken belly, massage for a moment to let the chicken taste, then cover and marinate for 2 hours. If it can be marinated overnight, the taste will be better.

4. While marinating the chicken, peel and cut the potatoes, carrots, and onions into pieces for later use.

5. Put potatoes, carrots, and onion chunks into the marinated chicken belly.

6. Then seal the mouth with a toothpick.

7. Tie the chicken's legs and wrap the whole thing in tin foil. This can retain the moisture in the chicken, making it easier to cook and more tender.

8. Place the preheated oven in the middle and lower layers, and bake at 200 degrees Celsius for about 50 minutes. The specific time and temperature can be adjusted according to the actual temperature of different ovens and the size of the chicken.

9. While the oven is heating up, use a clean kitchen wipe to wipe the countertop clean. The stone countertops commonly used in our kitchen are easily stained by colored seasonings. Using clean and soft kitchen wipes can not only quickly remove oil and dirt, but also do not contain alcohol or fluorescent agents, which do not irritate the skin and are safer to use.

10. Take out the roasted chicken that has reached maturity, peel off the tin foil, use kitchen paper towels to absorb the remaining oil, and place it on a non stick baking tray. Brush the surface with a mixture of dark soy sauce and honey.

11. Put it back into the middle layer of the oven, heat it up and down 180 degrees, and bake with hot air for about 20 minutes.

12. The roasted whole chicken skin is evenly colored, and the subcutaneous oil is roasted out, resulting in a thinner skin, a crisper texture, and more moisturized chicken meat.

13. Eat roasted chicken while it's hot, and don't forget to clean the baking tray while it's still hot. It is easy to wipe off the oil stains and dried honey sauce with a clean and damp tissue. After letting it cool, rinse it with water and use a clean kitchen tissue to absorb the surface moisture.

14. The inner wall of the oven should also be wiped briefly with a clean kitchen wet wipe, otherwise the next time you bake other food, the oil splashed from the chicken skin will stick to the inner wall of the oven, which can easily produce a burnt smell. Cleaning it later will be more troublesome.