What kind of chicken does brine chicken use? There are detailed practices!

Sanhuang chicken 1 (about 3 kg) 3 kg of raw salt.

Yarn paper 1 sheet.

1. Wash the chicken, dry it, hang it and air dry it until it is as dry as possible.

2. Insert two chicken feet into the abdomen from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from spreading.

3. Cut the tin foil to be larger than the pot used and spread it at the bottom.

4. Heat the wok, add coarse salt and fry until yellow. Spread about 1/3 coarse salt evenly on the bottom of the pot, put the chicken into the pot and spread the remaining coarse salt. Cover and stew for 6 minutes, turn over the chicken, bake for 6 minutes, and finally stew for 12 minutes.

Experience:

1. Pottery pots have a better effect, because chicken skin will become brittle during baking, so you can't use tin foil to lay the bottom.

2. If the weight of the chicken is about 2kg, 10 minute is enough. The amount of salt should also be equal to the amount of chicken.

It takes time and effort to make authentic salted chicken. The improved roasting method is also introduced below: firstly, the slaughtered chicken is coated with fine salt inside and outside, then steamed with open fire, separated from water, and then cut into pieces. In addition, lard or peanut oil and seasoning powder are mixed with the juice of the original steamed chicken and boiled into thick juice. In a large bowl, the chopped chicken pieces are dipped in the spice oil juice one by one and put on a plate.