How to roast chicken in a domestic oven

Practice of Roasting Chicken in Domestic Oven

Ingredients: a Sanhuang chicken (about 2 kg), onion, potato, mushroom, tin foil;

Marinated chicken seasoning: soy sauce 1 tablespoon, oyster sauce 1 tablespoon, salt 1 tsp, pepper 1/4 tsp, red wine 1 tsp, Chili powder 1/2 tsp, honey/.

1. After the chicken is cleaned, rinse it (rinse the chicken mouth for many times) and chop off the head, feet and chicken PP;

2. Mix shredded ginger, minced garlic and other seasonings evenly and apply them to the chicken body and stomach (massage the chicken for a few minutes by hand);

3. 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 in the middle to taste it better and more evenly;

4. Take out the marinated chicken, peel the onion and potato, cut into sections, wash the mushrooms, and marinate the potatoes, onions and mushrooms with marinated chicken juice 15 minutes;

5. Stuff the vegetables into the chicken's stomach, seal them with toothpicks, put them in a baking tray lined with tin foil, and wrap a circle of tin foil on the wing tips and leg bones;

6, the oven is preheated to 200 degrees, and the fire is up and down for 80 minutes, and it can be turned once in the middle (it is best to turn on the hot air cycle, so that the baking is more uniform);

Precautions:

1, the chicken should be cleaned, washed with clear water, cut off the head and feet, and the kidney of the chicken should be removed together with the excretory organs;

2. In order to taste better, you can stick some holes on the surface of the chicken with a toothpick, or directly cut the chicken completely, showing a cake shape;

3, chicken belly stuffed with various vegetables is to increase the flavor of roast chicken, eat whatever you want, and many people stuffed glutinous rice;

4, the wingtip bone is more fleshy and less, and it is the easiest to bake. Using tin foil can avoid burning;