Roast chicken is a classic dish in the act of cooked food, you can set up a stall or open a store, this article will explain in detail the recipe and technique of making roast chicken.
I'm Chef Ji, first of all, I wish all fans a happy new year, the dishes in the food diary article are practical dishes, I hope it can help you in your entrepreneurship and work life.
One: spices. 300 grams of Angelica dahurica, 220 grams of ginger, 300 grams of cinnamon, 200 grams of star anise, 100 grams of sand kernels, 100 grams of tangerine peel, 25 grams of long pepper, 100 grams of white peppercorns, 50 grams of fragrant sand, 8 nutmeg, 9 grass fruits, 6 grams of cloves. About 250 grams of dried chili peppers and about 250 grams of Sichuan peppercorns.
Note: These spices are the amount of 80 chickens (about 240 catties). Wash these spices with warm water and drain them before use, if there are more chickens, increase the spices proportionally, and if the chickens make less, reduce the spices proportionally.
Two: the production process.
1: Handling of chickens.
The laying hen (red-haired laying hen) is used, and the fine hair of the white chicken is burned with a musket and then rinsed with water and drained for later use.
Stuff the two chicken feet of the cleaned chicken into the belly of the chicken, turn the left wing upside down, and pass the tip of the right wing through the chicken's mouth, as shown in the picture above.
2: Bottom brine production: (the first braised chicken) take a large bucket and put water (the amount of water can cover the chicken), put 50 grams of salt per five catties of water, put as much salt as you put in water, boil it and seal the oil, and the chicken bottom brine is done. In the future, you don't need to add water to the braised chicken every time, because the more brine you have, the more water you have.
Seal the oil: put a little chicken fat in soybean oil, put a little green onion and ginger to boil until fragrant, take out the green onion and ginger, pour the oil into the bottom brine, the amount of oil is 1 cm thick.
3: Chicken coloring: about 120 grams of honey, put 5 catties of water (1 catty of boiling water and 4 catties of cold water), stir well and set aside.
Boil the processed chicken in a pot under cold water for 1 minute, remove it and soak it in honey water for about 4 minutes, fry the jujube yellow in a liquid pot, and then soak it in cold water for 15 minutes.
Note: If you don't want to use oil frying to color, then you can marinate it directly, and add a little yellow gardenia to the brine.
4: Put the fried chicken into the bottom marinade, put salt (10 grams of salt per catty of chicken), put as much salt as you want each time you marinate as many catties of chicken, boil a little white wine and green onion and ginger and turn to low heat for 50 minutes (keep the water surface slightly moving) turn off the heat, soak until the next day, you can sell.
Note: Roast chicken is seasoned with salt only, understand?
Have you learned? If you don't understand, remember to leave me a message! This article is the original article of Master Ji's food diary, looking forward to your attention and communication.