Orleans Grilled Chicken
Overview
There are probably few people who don’t like Orleans roast chicken. With all the conveniences of takeout, it is better to bake it at home. It's just that it's a little troublesome to clean the chicken, but the rest of the steps are pretty easy. Don’t use chickens that are too old for roasting chicken. I use small three yellow chickens raised in the mountains and forests. The meat is tender and easy to cook, so it is very suitable for baking.
Tags
Ingredients
Steps
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Chickens should always be carefully cleaned, especially the inner cavity, by scalding them with boiling water.
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Prepare roasted chicken powder, honey, ginger, dark soy sauce, etc.
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Dissolve roasted chicken powder with equal parts water.
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Pour the dark soy sauce, honey, salt, ginger, and cooking wine into a bowl and mix well.
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Spread the mixed juice evenly all over the chicken, remembering to also apply it to the inner cavity wall of the chicken.
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Wrap tightly in a food bag, refrigerate, and marinate for 12 hours. I made it at night and baked it the next day.
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Prepare some enoki mushrooms, shiitake mushrooms, and onions.
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Stuff appropriate amount of enoki mushrooms, mushrooms and onions into the marinated chicken cavity.
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Use a toothpick to seal tightly without leaving the material exposed.
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Wrap the tips of chicken wings, chicken feet, toothpicks and other small sharp parts that are easy to burn with tin foil. Place on baking sheet.
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Preheat the oven to 200 degrees, place the baking sheet in the middle of the oven, turn the heat up and down, bake for 30 minutes, turn on the hot air mode, take it out and flip it, brush it with some of the marinated chicken juice, and bake for 10 minutes.
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Remove and plate. You can tear it open with your hands and enjoy it directly, or cut it into pieces. Very delicious.
