Christmas roasted whole chicken

Overview

Christmas is celebrated very grandly in the West, with exquisite home decorations and delicious food. The big turkey is the most familiar Christmas delicacy to us. Foreign friends eat turkey on Christmas, just like the Chinese eat mooncakes on August 15th and dumplings on New Year's Day, so don't ask me why I eat turkey on Christmas. The turkey is very big and we are not used to it, so the juicy little hen becomes a delicacy on our Christmas table. This time, we used Orleans barbecue powder and dark soy sauce for coloring, five-spice powder for aroma, ginger white wine to remove the fishy smell, and salt and sugar for seasoning to increase the freshness. Before being baked, the whole chicken was brushed with two layers of maltose water inside and outside to make it sweet when tasted, which is more suitable for Cantonese tastes. The color of the roast is very attractive, and the taste is also great! Baking: Bai Cui PE5359WT lower layer, large temperature range up and down 200 degrees for 20 minutes, 180 degrees for 40 minutes, 160 degrees for 10 minutes Mold: Xuechu Golden 13-inch cake bread non-stick cooling rack Ingredients: 1 pullet, 2 corns Marinade: 20g minced ginger, 15g white wine, 15g dark soy sauce, 15g Orleans grilled wing powder, 20g allspice powder, 2g salt, 10g sugar, 5g water, 30g maltose water, appropriate amount of cooking oil

Tags

• hot dishes
• western-style banquet
• oven dishes
• western food
• clear water
• corn
• edible oil
• five spice powder
• jiang rong
• liquor
• maltose water
• old soy sauce
• orleans grilled wings
• sugar
• pullet
• salt

Ingredients

Steps

1. 1 Buy a small hen weighing 1.5 to 2 pounds. After cleaning the chicken, remove the internal organs, head and chicken feet, drain the water and set aside.

   

2. 2 Prepare the marinade this time: 20 grams of minced ginger, 15 grams of white wine, 15 grams of dark soy sauce, 20 grams of Orleans roasted wing powder, 2 grams of five-spice powder, 10 grams of salt, and 5 grams of sugar. These are all home-made seasonings.

   

3. 3 Mix the above marinade ingredients, then add 30 grams of water and mix evenly.

   

4. 4 Wearing gloves, spread the marinade evenly on the inside and outside of the chicken, massaging it for more flavor.

   

5. 5 Prick holes in the chicken with a sharp needle pen or toothpick to allow the marinade to penetrate into the meat and add more flavor.

   

6. 6 Wrap the chicken and sauce together in a plastic bag, tie the bag tightly, and marinate in the refrigerator for 24 hours. During this period, take the chicken out and change its position so that the other side is fully soaked in the sauce.

   

7. 7 While preheating the oven to 200 degrees, insert the food probe into the oven.

   

8. 8 Line a baking sheet with tin foil, place a 13-inch non-stick cooling rack, place the marinated bare chicken breast side up on the rack, and wrap the tips of the chicken wings and legs with tin foil. Before baking, brush the whole chicken with cooking oil to lock in the sauce.

   

9. 9 Place the baking sheet on the bottom floor of the oven, insert the food probe into the thickest part of the chicken breast, and bake for 20 minutes to dry out the chicken.

   

10. 10 While the chicken is roasting, cut the corn into sections and roll them in the chicken marinade sauce.

    

11. 11 After baking for 20 minutes at a large upper and lower temperature range of 200 degrees, turn the upper and lower temperature to 180 degrees and the time to 40 minutes. At the same time, bake the corn segments and brush the chicken with marinated chicken sauce.

    

12. 12 After baking at 180 degrees for 20 minutes, take it out and brush the chicken and corn with the sauce again. At the same time, prepare maltose water (just mix the maltose with an appropriate amount of hot water). With the last minute left, the food probe showed a core temperature of 176 degrees and an internal chicken temperature of 79 degrees, which is the temperature for a chicken to be cooked through.

    

13. 13 Remove the food probe, brush the whole chicken and corn with two layers of maltose water, turn the temperature to 160 degrees, and bake for a final 10 minutes to reduce the juice.

    

14. 14 Since a nest is formed inside the chicken breast when roasted, the sauce liquid will be inside the chicken breast and can be poured out for dipping.

    

15. 15 Plate it beautifully and enjoy it while it's hot with your family, it's delicious!