A pinch of cumin.

The production method of crispy bone roast chicken mainly consists of chicken pre-processing, shaping, low-temperature soaking, coating the surface of the chicken body with sugar or honey, normal pressure and high temperature baking and coloring, high pressure and medium temperature baking and maturation, and furnace It is composed of the process of body exhaust, depressurization, out of the oven and cooling packaging process. It is characterized by: shaping the pre-processed white strip chicken so that the chicken wings and legs are inserted into the chicken body and cannot stretch freely, and the temperature is lower than 10 degrees. Soak it in the pickling liquid for 10 to 24 hours, take it out, apply concentrated sugar water or honey water on the outer surface of the chicken, dry it and put it in an oven with a temperature of 300 to 350 degrees. When the outer surface is roasted red and yellow, bake it The oven body is completely sealed, and the oven temperature is lowered to 140 degrees and the pressure in the oven is maintained at 1.3 to 1.8 atmospheres. Maintain this pressure and temperature for 15 to 25 minutes, then stop heating, and open the exhaust valve to allow the oven to cool down. When the internal pressure drops to normal pressure, the oven door can be opened and the cooked chicken carcasses can be taken out. After the chicken carcasses are cooled, they can be packaged and stored.