Roast chicken full of Christmas content

Overview

Jingle bells, jingle bells, jingle bells..., the streets and alleys are already filled with a strong Christmas atmosphere. Christmas will be next weekend. Westerners insist on eating roast turkey on Christmas, but the turkey is too big. Our family does not have such a big oven and there are not that many people. Think about it and forget it. Cat, I am roasting a Christmas chicken in advance to warm up for the upcoming happy holidays. Don't underestimate this Christmas roasted chicken. It uses the most tender three-yellow chicken. All the fat in the chicken belly is removed and marinated for a whole night. And it has rich connotations. It is filled with glutinous rice with assorted vegetables and pan-fried potatoes. It is rotated and baked at 200 degrees for one and a half hours. During the process, the skin is pierced and the subcutaneous fat is drained out as much as possible. In this way, the roasted chicken does not have too much fat and will not be greasy. During the baking process, the juices inside the chicken soak into the glutinous rice and potatoes, making them more delicious and soft.

Tags

• western-style banquet
• oven dishes
• assorted chopped vegetables
• basil
• chopped provence herbs
• cooking wine
• cracked black pepper
• glutinous rice
• honey
• olive oil
• potatoes
• three yellow chicken
• black pepper sauce
• ketchup
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the three-yellow chicken

   

2. 2 Cut off all the fat below the chicken belly

   

3. 3 This is the cut fat

   

4. 4 Cut off the tip of the chicken butt (there is a gland inside, which is not good for the human body. If you want to keep the complete appearance of the chicken, you can keep it or cut it off when eating)

   

5. 5 Cut off the chicken feet (can be used to make soup or make pickled chicken feet)

   

6. 6 After the chicken is cleaned, add cooking wine and appropriate amount of salt

   

7. 7 Add appropriate amount of white pepper

   

8. 8 Rub and massage with your hands inside and out for 5-10 minutes to make it easier for the smell to absorb. After massaging, let it sit for 10 minutes

   

9. 9 Add appropriate amount of black pepper sauce, or any sauce you like, such as: barbecue sauce, spicy sauce, Orleans sauce...

   

10. 10 Continue massaging for 5 minutes to absorb the flavor

    

11. 11 Appropriate amount of chopped Provence herbs

    

12. 12 Appropriate amount of basil

    

13. 13 Cover with plastic wrap and marinate in the refrigerator overnight

    

14. 14 Soak a small bowl of glutinous rice for 4 hours in advance

    

15. 15 The next day, appropriate amount of assorted vegetable cubes

    

16. 16 A little olive oil and some salt

    

17. 17 Rice cooker rice cooking function

    

18. 18 While the rice is cooking, peel a potato

    

19. 19 Cut into pieces, steam in steamer for 15 minutes

    

20. 20 When the chopsticks can be inserted smoothly

    

21. 21 Add appropriate amount of oil to the pot

    

22. 22 After the oil is hot, place it like steamed potatoes, add appropriate amount of salt to taste

    

23. 23 Fry until the surface is golden brown and take it out

    

24. 24 Let the steamed glutinous rice with assorted vegetables cool down, add fried potatoes and mix well

    

25. 25 Put it into the chicken belly

    

26. 26 Seal with toothpick

    

27. 27 Place a layer of tin foil on the bottom of the oven and preheat the oven to 200 degrees

    

28. 28 Pin the head of the chicken from under the wings and fix it with a long bamboo skewer (the toothpick is too short and cannot be fixed by the head of the chicken, so use a long bamboo skewer). The chicken wings and chicken legs are also fixed to the body with toothpicks or bamboo skewers respectively (must be fixed firmly), otherwise the chicken will fall apart when the roasting fork rotates. When passing the roasting fork through the whole chicken, it must be fixed firmly, otherwise the weight of the chicken will be very heavy when rotating

    

29. 29 Fold a piece of tinfoil in half and cut it into strips

    

30. 30 Wrap the tips of the chicken legs. In addition, wrap the tips of the chicken wings and the chicken combs, which are relatively thin and easy to burn, with tin foil

    

31. 31 Appropriate amount of honey

    

32. 32 Apply evenly to the whole body of the chicken with a brush

    

33. 33 Place in the oven and bake at 200 degrees for 1 hour

    

34. 34 After roasting for 1 hour, use a fork to poke some holes in the skin of the chicken so that the subcutaneous fat can fully flow out and the taste is not greasy. After pricking, bake at 200 degrees for another 30 minutes (the above oven temperature and time are for reference only, please set according to the performance of your own oven)

    

35. 35 When the whole body is golden in color and the meat is fragrant, it means it is done. Take it out carefully and let it cool slightly. Remove the tin foil, baking fork, toothpicks and bamboo skewers

    

36. 36 The beautiful and attractive Christmas roast chicken is finished, add a little more tomato sauce and it will look pretty

    

37. 37 From appearance to taste

    

38. 38 Then to the connotation

    

39. 39 They all like it very much

    

40. 40 If you eat it hot, the skin will be crispy and the meat will be tender

    

41. 41 After a night of marinating, the chicken is very tasty

    

42. 42 After an hour and a half of baking, the chicken was fully cooked, charred on the outside and tender on the inside

    

43. 43 After serving, sprinkle some chopped basil, black pepper, and Provence herbs to add flavor and color

    

44. 44 The glutinous rice with assorted vegetables and pan-fried potatoes are filled with the juices of the chicken, making it softer and glutinous, leaving a mouthful of flavor.

    

45. 45 On the Christmas family table, you can also serve this Christmas dinner main dish with great enthusiasm, and it will definitely receive rave reviews