2 evenly spread honey on the chicken skin.
After drying, put it on a baking tray covered with tin foil, preheat the oven 180 degrees and ignite.
4. Put it in the oven, heat it at 180 degrees, bake it until one side is colored, and then turn it over and bake it for color. Don't fire, or you'll get the chicken skin off. This is my lesson.
5 pour the old marinade into the pot and boil it.
If there is no old marinade, you can use the following seasonings to boil with water, add salt and soy sauce to taste. The spices in the picture are: essence, tsaoko, pepper, licorice, star anise, cinnamon, Amomum villosum, cardamom, clove and fennel.
7 After the marinade is boiled, add onion, ginger and garlic.
8 Take out the roasted colored chicken.
9. Put it into the marinade, turn it to low heat for 2 hours after the fire is boiled, and soak it for more than 1 hour after turning off the fire. It can be eaten when eating. Changed the cast iron pot in the picture, the casserole really can't hold the whole chicken. Choose the right pot, the marinade is not the best for the whole chicken, otherwise you should pay attention to turning over during the marinating process.
10 braised chicken can be served. If you have a certain kitchen foundation, you can go on to the next step: stir-frying sugar. Because the take-away roast chicken gravy is usually added with nitrate, the color is very beautiful, and our own gravy is darker, so I added a step of coloring sugar to make the finished product more beautiful and increase the sweetness.
1 1 put the whole chicken in, turn it gently and color it evenly.