How to cook Guangdong roast chicken with charcoal?

1. It is best to clean the chicken after removing bones and tendons, add all seasonings except other seasonings, mix well and marinate for 2 hours, or cover it and put it in the refrigerator overnight.

2. Take the chicken out and drain it before roasting. Add water to the soup pot, boil it, add the washed potatoes, cook until the potatoes are fully mature and can be easily pressed into mud, peel the potatoes, add salt to taste and press them into mashed potatoes;

3. Arrange mashed potatoes in long strips. You can put two thyme or other herbs separately, roll them tightly in chicken and tie them tightly with cotton thread. Be careful not to expose the stuffing;

4. Preheat the oven to 170 degrees. After the chicken juice is drained, put a layer of tin foil paper on the baking tray, melt the honey with a little warm water, and smear it around the chicken roll twice. If you want a better effect, you can apply honey every time and dry it fully before continuing;

5. Put the chicken rolls in the middle layer of the oven, bake at 170 degrees for 20 minutes, and then coat honey water in the middle;

6. Pay attention to the observation of the chicken after coloring. When the color is slightly red, wrap it with a piece of tin foil to avoid over-coloring. 10- 15 minutes later, carefully open the tin foil and stick it in the chicken roll with a toothpick. It is mature and there is no blood overflow. At this time, it is recommended to take off the foil paper and continue baking for 5 minutes until the color sauce is red and attractive.