1, processing white chicken: white chicken soaked in water for half an hour, remove the leachate of blood. After washing, use a knife to pull a bar from the body cavity, taking care not to break the skin (the purpose is to evenly marinate the chicken).
2, the system halogen: 50 grams of star anise, 50 grams of cinnamon, 15 grams of shanna, 35 grams of grass, fennel 45 grams, 20 grams of Amomum villosum, 20 grams of pepper, cloves 5 grams, 3 grams of geraniol, 5 grams of Angelica, tangerine peel 15 grams, 40 grams of cinnamon, 30 grams of cardamom, 30 grams of aster, 15 grams of mushrooms, 50 grams of ginger, 30 grams of galangal and so on. Seasoning is wrapped with gauze. Put 25 kg of clear water into the pot and add 4 kg of salt, add the seasoning package, and add 0.1 kg of MSG after boiling. Then pour it into the soaking cylinder and use it for cooling.
3, marinated brine marinated: first after the bubble filled chicken cavity filled with brine, and then stacked in the soaking tank, above the heavy pressure. Generally 2 to 3 hours in summer, 6 hours in spring and autumn, and 12 hours in winter. If you want to accelerate the pickling time of chicken during summer heat, add appropriate amount of phosphate and nitrate in the infusion tank.
4. Seasoning: The well-prepared chicken gizzards contain l onion, ginger 2 and shiitake mushrooms. The material surface is a little (the material surface is grinded with the above-mentioned spices and then the weight of 1/2 monosodium glutamate).
5. Baking: The temperature of the oven rises to 230°C and is baked in chicken. The roasting process must be constantly turned to make the chicken roast. After 1 hour, turn off the oven and you're ready to go. ☆ Features: The surface of the finished product is bright and golden, with attractive aroma, crispy flesh and tender flavor, and the flavor is better than other common roast chicken and fried chicken.
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