KFC must-have project is New Orleans roast wings, since the folk began to spread the Orleans roast flavor, my family table from time to time will appear a roasted innocent chicken. I like watching chickens roaming in the oven most. At that time, I will imagine how the crisp chicken skin melts in my mouth.
Food Material List
- 1 Fresh and tender chicken washed (removing claws and viscera) One
- 1 The fresh chicken is put into the pot, sprinkled with appropriate roast seasoning and a small amount of water. The roast seasoning is evenly applied to the inside and outside of the chicken by hand, and massaged for a moment.
- 2 Pickled chicken covered with fresh-keeping film and put in the refrigerator for overnight pickling. Turn it over once or twice in the middle.
- 3 Cured chicken is covered with fork, tips of wings and legs are wrapped with tin paper to avoid pasting, and the bottom of the oven is connected with a baking tray for juice.
- 4 Preheat the oven at 180 degrees and turn over the heat for about 8 minutes until the chickens surface is dried.
- 5 Turn 150 degrees and bake for 30 minutes (during this period, brush the remaining juice every 8 to 10 minutes or so, brush the honey water once in the last 10 minutes).
Practice contrast many times, think that roast chicken is best roasted with smaller tender chicken, roasted meat will not be very wood, salted flavor is easier to taste; salted chicken roast flavor must be less water, if it is just washed chicken without water can, once more roast flavor is clear, salted time is not easy to taste; Take a look at it more often. If the surface is dry, brush the juice. If the honey water is late, the skin will be pasty easily.