Secret Crispy Roasted Chicken ~ Homemade Sauce + Crispy Skin Secret

Overview

To be honest, this is the first time I have used an oven to cook roasted chicken. I found a recipe online and made it with the intention of giving it a try. It turned out to be super delicious! I have been in love with baking for so many years, and I feel really ashamed of the two ovens I have at home. . . Mother's Day is coming soon. If you haven't thought about what to give to your parents yet, let's start making a roast chicken for your parents! They will be very happy!

Tags

• bbq
• chinese banquet
• oven dishes
• butter
• cooking wine
• honey
• oyster sauce
• thirteen incense
• three yellow chicken
• white sugar
• black pepper
• garlic
• ginger
• green onions
• ketchup
• soy sauce

Ingredients

Steps

1. 1 three-yellow chicken weighing more than a pound (three-yellow chicken is tender and fragrant, it is best not to use other chickens), remove the internal organs. Remove the chicken head, feet and butt, and use kitchen scissors or a knife to cut through the breast. Rinse with water and wash several times to control the moisture.

   

2. 2 Place the chicken in a Ziploc bag that is slightly larger than the chicken.

   

3. 3 Prepare the marinade: cut the onion into slices, cut the ginger into shreds, mince the garlic, and mix evenly with all the seasonings in the ingredients (do not add salt, because these seasonings are already salty enough). (The spoon in the ingredients is a small ordinary porcelain spoon at home. A flat spoon is about 7 grams). You can increase or decrease the seasoning according to your personal taste.

   

4. 4 With the belly cut side up, pour all the marinade into it. Let the marinade flow to the back of the chicken naturally, then turn the chicken over and spread the marinade evenly with your hands (wear disposable gloves).

   

5. 5 Squeeze the air out of the bag, tie the bag tightly, and put a bag on the outside to prevent the sauce from leaking out. Refrigerate for more than 3 hours (preferably overnight for better flavor).

   

6. 6 Take out the marinated chicken, place a piece of tin foil on the baking sheet (you don’t need to wash the baking sheet), place the grill on it, press the chicken flat, and let the chicken lie flat on the grill. Use a brush to brush the marinade off the chicken (the chicken will be flavored after a few hours).

   

7. 7 Drain the sauce from the chicken with kitchen paper towels.

   

8. 8 Tips for crispy skin: Turn on the cold air of your hair dryer (use hot air if you don’t have cold air) and dry the chicken skin.

   

9. 9 Spread the softened butter evenly on the chicken, and then use a brush to brush a thin layer of honey (no honey is required). Finally sprinkle a thin layer of pepper on top.

   

10. 10 Finally sprinkle a thin layer of pepper on top. Place in the middle and lower rack of the oven and bake at 180 degrees for 40 minutes.

    

11. 11 Check whether it is cooked: Insert a toothpick into the chicken thigh. When the toothpick comes out, there is no blood and it is clean and has no residue.

    

12. 12 The ACA oven I used, the color was pretty even.

    

13. 13 Very good roast chicken, much better than the ones sold outside! Get started and cook it for your family!

    

14. 14 Make a roast chicken for your parents ~ let them eat happily!