Formula:
Material selection: 1.5 kg live broilers were used. Slaughter chicken, unhairing, eviscerating, cleaning,
Go turn around and dry your paws.
Soaking: Ginseng Radix Rubri 1g, Radix Astragali 1g, Ganoderma lucidum 1g, Fructus Lycii 1g, and Rhizoma Gastrodiae.
0.5g, clove 0.5g, Amomum villosum 0.5g, nutmeg1g. Add the right amount of fennel.
5 grams of incense, 5 grams of pepper, 5 grams of cinnamon, 5 grams of ginger and 2 grams of dried tangerine peel, put them in a cloth bag and sew the cloth.
Pocket mouth. Put it into 1 kg clear water, add 15 g yellow wine and 20 g salt, and boil.
Two hours, take out the cloth bag, put the cold soup, pour it into a big container, and add the broilers.
Soak in this soup for two hours.
Stuffing: Take out the soaked chicken and add mushrooms and ginger. Put it in its abdomen and add salt.
40g, monosodium glutamate 1g, evenly coated on the body surface and abdominal cavity of broilers, and marinated for 10 minute.
Clock.
Baking: turn on the oven, preheat it to 250℃, then turn off the switch and shape it.
Hang the chicken in the oven, close the oven door and turn on the switch until the temperature rises to 250℃
Bake for 30 minutes, then open the vent, close the vent after 5 minutes, and let the water
Separate the oil fume from the oven, bake for another 20 minutes, turn off the switch and take out the roast chicken.
The roasted chicken skin made by this method is tender, crisp but not scattered, not greasy at the entrance, and the meat does not stick to bones.