1, material selection. Choose live broilers weighing about 1.5 kg. Slaughter chicken, unhairing, gut, cleaning, removing head and claws, and air dry.

Soak. Ginseng Radix Rubri 1g, Radix Astragali 1g, Ganoderma lucidum 1g, Fructus Lycii 1g, Rhizoma Gastrodiae.

0.5g, clove 0.5g, Amomum villosum 0.5g, nutmeg1g. Put fennel, pepper, cinnamon, ginger, dried tangerine peel, yellow wine and salt into a cloth bag, sew the mouth of the cloth bag, put it into 1 kg water and boil it.

Boil for two hours, take out the bag, let the soup cool, pour it into a big container, and soak the chicken in the soup for two hours.

3. filler. Take out the soaked chicken and add mushrooms, ginger, etc. Put it into its abdomen, mix 40 grams of salt and monosodium glutamate 1 g evenly, apply it to the outside and abdominal cavity of broilers respectively, and marinate for 10 minute.

Baking. Turn on the power of the oven, preheat to 250℃, then turn off the switch, hang the molded chicken in the oven, close the oven door, turn on the switch, when the temperature rises to 250℃, bake for 30 minutes, then open the vent, close the vent after 5 minutes, let the moisture and oil fume out of the oven, turn off the switch after 20 minutes of baking, and take out the roast chicken.

The roasted chicken skin made by this method is tender, crisp and not scattered, not greasy at the entrance, and the meat does not stick to bones.