The preparation method of crisp bone roast chicken is the process of processing raw chickens and ducks into mature food. The method mainly consists of chicken killing, cleaning and pretreatment, shaping, low-temperature soaking, normal-pressure high-temperature baking and coloring, high-pressure medium-temperature baking and aging, furnace discharging and depressurization, cooling and packaging. The preparation method of roast chicken can shorten the high-temperature curing time of chicken and save energy. Chicken bones and muscles can be softened rapidly under high temperature and high pressure, which is suitable for the elderly and children. The surface of the chicken is colored without frying, which saves fuel. All the nutrients in the completely roasted chicken are concentrated in the chicken with rich flavor.

The preparation method of crispy bone roast chicken mainly consists of chicken pretreatment, shaping, low-temperature soaking, coating sugar or honey on the chicken body surface, baking and coloring at normal pressure and high temperature, baking and aging at high pressure and medium temperature, discharging under reduced pressure, cooling and packaging. Characterized in that the pretreated white striped chicken is molded so that its wings and legs cannot freely extend into the chicken body. Soak 10 in pickling solution with the temperature lower than 10℃ for 24 hours, and then take it out. Coat the outer surface of chicken with concentrated sugar water or honey water, dry it and put it in an oven with a temperature of 300 ~ 350℃. When the outer surface is red and yellow, completely seal the furnace body, reduce the oven temperature to 140℃, and keep the oven at 65438+. Keep the pressure and temperature at 15 to 25 minutes, stop heating, open the exhaust valve to reduce the pressure in the furnace to normal pressure, then open the oven door to take out the roast chicken, and package and put it in storage after the chicken is cooled.