Delicious Homemade Roasted Chicken for Christmas
My child is boarding school and can only come back from the school on Friday. Including the weekend, we have less than two days and one night together as a family this week. Boys are growing, so every meal must include meat. Although the school meals are good, he still prefers our home cooking. This made the mom feel particularly happy!
This way, today's roast chicken I bought and marinated it on Thursday already. With winter in full swing, keeping this chicken at room temperature is cooler than putting it in the fridge. Whenever I remember, I turn it over to help it absorb flavors better.
[Christmas Roast Chicken]
Ingredients:Three yellow chicken 1 piece (750 grams),soy sauce 25 grams,dark soy sauce 30 grams, cooking wine 10 grams, salt 3 grams, black pepper powder 2 grams,ginger a piece, spring onion half a stalk
Filling:potato half a piece, carrot half a piece, onion half a piece, soy sauce 15 grams, salt 1 gram Surface coating:
honey 10 grams, coriander one sprig Baking: 200°C for 50 minutes
Process:
1. Remove the innards and miscellaneous hairs from the three yellow chicken, clean it thoroughly both inside and out;
2.
Slice the ginger, cut the spring onion into small pieces, pour in the soy sauce, dark soy sauce, cooking wine, salt, black pepper powder, mix evenly, put on gloves to massage the chicken for 5 minutes. Then place it in a cool area to marinate for more than 12 hours. Turn and massage occasionally during this time to help with flavor absorption; adjust seasonings according to taste; 3. This is a 24-hour-marinated chicken, its feet look like lotus fingers. It's best to remove them before roasting;
4. Cut the potato, carrot, onion into dice, mix some soy sauce and salt evenly;
5. Stuff these vegetables into the chicken's belly;6. Use a toothpick to seal the opening of the chicken's belly; this helps retain internal heat and keeps the belly full without deflating; 7.
rack
of the oven was prepared with parchment paper earlier, place the chicken on it, insert a thermometer probe through the gap in the chicken's belly into the stuffing;
8. Place the oven along with the thermometer probe in the middle rack; connect the other end of the probe to the socket above the inner wall of the oven;9. Close the oven door and set both the upper and lower heat at 200°C without preheating for a baking time of 40 minutes; 10. When baked for 22 minutes, the LED display shows: internal temperature in the oven is 201°C, internal temperature in the chicken's belly is 53°C;11. After 40 minutes, the internal temperature of the oven is 201°C and that of the chicken's belly is 76°C;
12. Take out the rack, remove the toothpick, use a spoon to transfer the vegetables from inside the chicken to the baking tray;
13. Brush honey mixed with marinade on the chicken skin, oven
back in for 10 minutes at 200°C. Garnish with coriander before serving.
Tips:
1. To prevent theeggs
from turning black and drying out, wrap the chicken wings with aluminum foil during baking;
2. Use a toothpick to seal the opening of the chicken's belly to prevent stuffing from spilling due to heat;
3. Apply the marinade mixed with honey on the chicken skin for shiny and crispy results;4. Do not use a rotisserie when baking, as it cannot be used simultaneously; 5. Adjust baking time according to the size of the chicken and your oven's actual performance.Wrap the chicken wings in foil to bake. Seal the chicken's belly with a toothpick to prevent filling from spilling due to heat.
Mince the marinated chicken and coat it with honey for a shiny, crispy, and sweet skin.
Do not use a rotisserie when using a probe thermometer; they cannot be used together.
Adjust baking time according to the size of the chicken and your oven's specific characteristics.
5. Adjust the baking time based on the size of the chicken and the specifics of your oven.
