Casserole roasted kiln chicken

Overview

I bought a Kunbo casserole that is not broken by dry heating and rapid cooling. It is said that this casserole can withstand a maximum temperature of 1300°C and a temperature difference of up to 700°C by rapid cooling and rapid heating. It has passed the EU food grade inspection and will release a large amount of far-reaching chemicals when heated. Infrared rays can be safely used in dry pot barbecues. I immediately bought the chicken and marinated it and grilled it. I was busy with other things in the middle and didn't turn it over. However, I smelled the rich aroma in the room and it was cooked through when I poked it with chopsticks. Then I took it out and tore it open to eat. . .

Tags

• hot dishes
• home cooking
• dinner with friends
• chicken
• new orleans barbecue ingredients

Ingredients

Steps

1. 1 The chickens bought at the market are slaughtered, washed, heads and claws removed, and Cook100 New Orleans barbecue ingredients are prepared.

   

2. 2 Wash the chicken thoroughly and dry it with kitchen paper.

   

3. 3 Place the chicken in a basin and pour in Cook100 New Orleans barbecue ingredients.

   

4. 4 Wear disposable gloves to massage the whole body of the chicken, and use toothpicks or roasting needles to poke all over the chicken to facilitate the flavoring.

   

5. 5 Marinate for more than two hours, turning and massaging frequently in the middle (if you are not in a hurry to eat, you can refrigerate and marinate overnight, flipping in the middle, the taste will be better). Put the chicken gizzards and liver into the chicken belly and seal tightly with toothpicks. Wrap the wing tips and chicken legs with tin foil to prevent them from burning.

   

6. 6 Use kitchen paper to wipe off the dust from the Kunbo casserole.

   

7. 7 Take a piece of tin foil and put it into the casserole, press it firmly against the inner wall, and extend the two ends outside the edge of the pot to help steam escape.

   

8. 8 Take another piece of tin foil and place it crosswise in the casserole and press it firmly.

   

9. 9 Repeat step seven to place the tin foil.

   

10. 10 Repeat step eight to place tin foil, adding a few more layers to prevent the baking juices from flowing into the pot and causing burnt spots that are difficult to clean.

    

11. 11 Place on grill.

    

12. 12 Place foil on the grill (to prevent juices from staining the grill).

    

13. 13 Add marinated chicken.

    

14. 14 Gai Gai.

    

15. 15 Bake for 50 minutes, turn off the heat and simmer until the pot is warm to your hands (poke it in the middle with chopsticks to see if it is cooked through)!

    

16. 16 Bake for 50 minutes, turn off the heat and simmer until the pot is warm to your hands (poke it in the middle with chopsticks to see if it is cooked through)!

    

17. 17 Finished product.

    

18. 18 Finished product.

    

19. 19 Finished product.

    

20. 20 Just twist it and it will fall off the bone.

    

21. 21 Easily unscrewed chicken legs.

    

22. 22 Do you want to have a piece? . .

    

23. 23 The chicken gizzards stuffed in the chicken belly were also roasted thoroughly.

    

24. 24 Tear open and enjoy the deliciousness!