Grilled Whole Chicken

Overview

This is a dish learned from "Master Chef's Home Cooking". When I first saw this book, I glanced at it lightly and breathed out, OoOoO, God of Cooking? What kind of person can call himself the God of Cooking! But soon, the arrogance turned into admiration, so I tried to make this dish with respect. To be honest, it wasn't very successful. There are a lot of things that need to be reflected on. For example, you don’t need too much lemon peel. For example, you don’t need too much olive oil to smear the whole body of the chicken (of course, the whole body of the chicken). But practice produces true knowledge, and repeated practice produces good dishes, right?

Tags

• snacks
• bay leaf
• chicken
• garlic
• lemon
• olive oil
• rosemary
• thyme
• vodka
• black pepper
• salt

Ingredients

Steps

1. 1 Prepare various materials according to the list. A great tool for beginners to avoid getting overwhelmed is to write down the recipe, stick it on the refrigerator, review everything you need for each step, list it down, and have it ready. That's right, we call it checklist

   

2. 2 This is actually a detailed version of the preparation stage: prepare the raw materials better, such as weighing, weighing, washing, slicing, and dicing (of course there is no need to cut this today).

   

3. 3 Mix all the bay leaves, rosemary, thyme and pepper, beat into powder and shake evenly

   

4. 4 Wash the chicken clean, including all the cavities in the chest and abdomen (ok, I admit the turtle hair, but I don’t believe it can be cleaned by digging it in from the butt, so I opened the belly later). Remove the tail.

   

5. 5 Apply oil all over your body and let's kill the chicken. I think I could use a little more oil, but I always felt a little dry during the process

   

6. 6 Add salt and kill the chicken all over again

   

7. 7 Add the mixed spices from the third step, and kill the chicken immediately for the third time

   

8. 8 Until it is so even and bonded. Let the chicken belly side down

   

9. 9 Grate some lemon zest over the chicken.

   

10. 10 Cut garlic slices and lemon into cubes and place them on the chest, armpits, inner thighs and other places that need to suppress the smell

    

11. 11 Place in a preheated oven, 210 degrees, for 25 minutes on each side. During the roasting process, there is always a scent of sleepy rosemary, so it is best not to cook this dish in the hot sun at noon, just climb on the table and sleep...

    

12. 12 After it's grilled, you can try it with chopsticks. You can gently pierce the crispy chicken skin and penetrate into the meat, and watch the oil sizzle out along the chopsticks. Okay, take out the chicken and put it on the plate, and pour the remaining ingredients in the baking pan into the pot

    

13. 13 Add wine and water to the remaining ingredients, bring to a boil over high heat, and then pour evenly over the chicken placed on the plate.