What are the curing methods and baking methods of roast chicken?

Pickling method and baking method of roast chicken;

I. Materials

Chicken 1, potato 50g, onion 50g, four mushrooms, soy sauce 1, oyster sauce 1, salt 1, pepper 1/4, red wine 1, and Chili powder1/.

Second, practice.

1. After the chicken is cleaned, rinse it (rinse the chicken mouth several times).

2. Chop off the head, feet and buttocks of the chicken, empty the internal organs and rinse them clean.

3. Shred shredded ginger, minced garlic and other seasonings and mix well.

4. Spread evenly on the chicken.

5. The chicken belly should also be seasoned.

6. Then put the chicken and juice together in a fresh-keeping bag and marinate in the refrigerator for one day. Take it out and turn it over in the middle for a better and even taste.

7. Take out the salted chicken, wash and peel the onions and potatoes, and wash the mushrooms.

8. Cut into small pieces and marinate potatoes, onions and mushrooms in marinated chicken juice 15 minutes.

9. Stuff vegetables into the chicken.

10. Seal with a toothpick.

1 1. Put it in a baking tray lined with tin foil, and wrap a circle of tin foil at the wing tip and leg bone respectively.

12. Preheat the oven to 200 degrees, fire it up and down for 80 minutes, and turn it once in the middle (it is best to turn on hot air circulation to bake it more evenly).