Roast whole chicken

Overview

Recently, I fell in love with cooking in the oven. It is very convenient. The chicken is marinated the night before and can be put directly into the oven when needed the next day. You can also stir-fry during the baking process, making reasonable use of time (using the Changdi oven)

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• dinner with friends
• beijing cuisine
• autumn recipes
• lunch
• bbq sauce
• cooking wine
• five spice powder
• nan ru
• old chicken
• onions
• oyster sauce
• peanut oil
• black pepper
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Remove the internal organs of the whole chicken, wash them, drain the water, peel and wash the ginger and onions, shred them and set aside; chop the garlic into minced garlic

   

2. 2 Mix barbecue sauce, oyster sauce, salt, cooking wine, peanut oil, and southern milk and mix well, then add shredded ginger, onion, and minced garlic and mix well

   

3. 3 Put the whole chicken into the sauce, coat the chicken body with the sauce, stuff some of the sauce into the chicken belly

   

4. 4 Seal the mouth of the basin with plastic wrap and marinate for 4 to 8 hours (preferably overnight)

   

5. 5 Thread the whole chicken through a grilling fork from mouth to tail, tie the chicken wings and legs with wire, preheat the oven, put the whole chicken in, and place a dregs-catching tray or tin foil underneath to catch the oil residue

   

6. 6 Use the upper and lower heat + fork function, bake at 150 degrees for 20 minutes, take it out and apply marinade once, and bake for another 40 minutes

   

7. 7 The delicious roast chicken is ready