Rosemary roasted whole chicken
Overview
In the past, I often went to the supermarket to buy a roast chicken, mainly to save time, but how can people who love food be willing to always eat what others cook? Making it yourself will give you more flavor. It is a dish that can be used to entertain guests, whether it is a festive event, a holiday, or entertaining relatives and friends. When it comes to noodles, a feast is complete without chicken - a whole roasted chicken. The new oven is really powerful, the color is even, the outside is slightly crispy, and the gravy inside is quite rich, which shows that the temperature of the oven is accurate. With this good helper, even a novice can become a master chef.
Tags
Ingredients
Steps
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One chicken, cleaned.
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Sauce (salt, sugar, pork rib sauce, seafood sauce, cooking wine, light soy sauce)
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Spread the sauce evenly all over the body, including the inner cavity.
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Stuff the onion and ginger into the chicken cavity.
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Place the chicken in a Ziploc bag and sprinkle the inside of the cavity with rosemary.
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Tie the plastic bag tightly, roll and massage through the bag, or refrigerate and marinate overnight.
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Take out the chicken and skewer it with a spit, and fix the head, wings and legs with toothpicks.
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Preheat the oven for 5 minutes, put the chicken in, place a baking sheet underneath and line with tin foil to catch the residue.
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Set the temperature to 150 degrees and the time for 45 minutes. Roast, turn the fork, and after roasting for 20 minutes, add 1 teaspoon of honey to the chicken marinade juice, mix well, and brush it on the skin of the chicken. Brush it again after another 10 minutes.
