Kunbo Casserole Roast Chicken
Overview
There is no need for an oven or charcoal. The roasted chicken cooked this way is so delicious. The aroma only dissipates in two days. A friend sent me a free-range chicken. While it was still fresh, half of it was stewed in soup and the other half was grilled. No oven or charcoal was used. Guess what other ways to bake it? You must have never imagined that the casserole I used was dry-baked without adding a drop of water. Compared with the oven and charcoal fire, the advantage of roasting chicken in a casserole is that it can firmly lock in the aroma and nutrition of the chicken, and the water will not evaporate too much. The chicken is tender and not burnt, and the juice is delicious. This casserole that can roast chicken is not just an ordinary casserole, but a Kunbo casserole that can be cooked dry or even cold.
Tags
Ingredients
Steps
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I used half a chicken, washed it and set aside
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Add Sichuan peppercorns, salt, and cumin to a pot and stir-fry until the salt turns yellow and the Sichuan peppercorn aroma comes out
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Let cool, put it in a plastic bag and crush it with a rolling pin
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Apply the crushed seasoning, ginger slices, and green onions evenly on the chicken, trying to cover all parts of the chicken
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Marinate for two hours
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Place two pieces of tin foil crisscrossed in the casserole to catch the oil and moisture dripping from the chicken
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Place a three-legged grill on the tin foil. The grill should not be too big or too small. It should be able to fit in the chicken and hold the chicken stably. Place the marinated chicken on the tripod
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Cook on medium heat for 50 minutes, then turn to low heat and cook for half an hour
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During the baking process, the aroma will gradually come out, and the finished product is tender, juicy and very tempting
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Finished product
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Finished product
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Finished product
