When cooking roast chicken, how to handle the water content of roast chicken?

Ingredients: 1 chicken with three yellows, 1 carrot, 1 potato, 1/2 onion, 1 large tomato, salt, black pepper, honey, very fresh, broccoli, small tomatoes (flip once in the middle). Take out the marinated chicken and fill the belly with an appropriate amount of onion cubes, potato cubes, and mushroom cubes marinated in the sauce for 15 minutes, sew the chicken belly with a toothpick, and put it in the oven of a baking tray lined with tin foil (wrap the chicken wings and feet in tin foil), and preheat it to 200 degrees when baking.

1 spoon of cooking wine, 1 spoon of large cumin, 1 spoon of black pepper, appropriate amount of butter and honey juice (this is not proportional, I sometimes brush it with honey), cumin powder, chili powder when eating (this according to personal preference) celery, carrots (dispensable) finally roasted, up and down 190 degrees, bake for 50 minutes, brush the layer of cooking oil when you start baking, brush the oil again after 30 minutes, if you use a rotatable oven that can be rotated, do not turn it over, if it is a baking sheet, brush the oil while turning it over.

Select the fork function to preheat at 190°C, hang the fork in the oven and start baking for 50-60 minutes after the preheating is over. The fork function is only heated by the upper tube, the lower tube is not heated, so it is not easy to bake the dripping juice carbonized, use the thin plate that comes with the oven to connect it to the bottom heating tube, choose a fat and thin, chicken age is the right age of the chicken is the key, after washing, add a variety of seasonings to marinate (marinate, please use a toothpick to prick a small hole in the chicken), control the time according to the ambient temperature, wrap it in tin foil and put it in the oven.

Preheat the oven at 200 degrees for ten minutes, put the chicken on the grill and bake it for 40 minutes, remember to wrap the chicken wings in tin foil and then roast them, otherwise it will be easy to burn (if you like to eat a little dry, you can extend the time of roasting chicken, garlic, chili, pepper, celery and stir-fry together, put in the whole chicken and chicken essence, monosodium glutamate, salt, sesame oil, pepper and fry together, and then pour it into a large tray (with fried chili peppers, peppercorns) when you eat it on the heat, you can tear it into pieces by hand when eating.

When making roast chicken, it is generally necessary to put the chicken outside to dry for a period of time, not to say that all the moisture is air-dried, and some moisture will be left in the roast chicken.

We can soak the roast chicken in lightly salted water for a while, so that the excess water can be removed, and then when roasting, be sure to turn the heat up and burn the skin of the roast chicken, so that the moisture can be retained.

Hang the roast chicken in the air and let it run slowly, the roast chicken is a delicious food and its skin is crispy.

You can fry the chicken in oil until golden brown on both sides, and then add the appropriate condiments to roast it, so that the water after processing is relatively dry.

First wash and drain the roast chicken, stuff a few slices of ginger in the belly of the chicken to remove the fishy smell, add ingredients, add water to boil, dry and soak in the chicken, and put it in the refrigerator to refrigerate, so that you can handle the water correctly.

Before roasting the chicken, you can put the chicken in lightly salted water for a while, and after drinking, you can sprinkle some seasonings on top so that there will not be a lot of moisture.

How to keep the roast chicken fresh without shrinking:

One is to keep it fresh in the refrigerator and use plastic wrap. This preserves the flavor intact.

The second is to use red barbecue shabu-shabu sauce to maintain the color.

Put it in the refrigerator to keep it in plastic wrap, take it out when you eat, maybe the taste will not be so good, then don't put it in the microwave, you can heat some oil in the oil pan, and then pour the oil on the surface of the chicken spoonful by spoonful. This will be better, the skin will be crispy, and it will not be so brittle when you have water in the microwave.

How long does rotisserie chicken last at room temperature:

Generally speaking, if the weather is not hot, it should be no problem to put it for two or three days, the temperature is inhibited at 4 degrees, but it can also be long, slow to grow, because it is a roasted wing, after roasting a bacterium, if you put it directly in the refrigerator you can put it for a longer time; The kind that is left there to pull the cowhide for a while is similar to re-picking the fungus, and the time is shorter.

How long is the shelf life of rotisserie chicken:

Roast chicken and other cooked poultry meat must be put in the refrigerator and stored at low temperature if you can't finish it. Put it in a plastic bag and seal it before putting it in, and usually store it for no more than 5 days. If it is vacuum-packed, it can be stored for a longer period of time.

If you don't plan to eat it in the short term, it's best to put it directly in the freezer compartment of the refrigerator and freeze it quickly.

Summary. Step 1: Thaw the frozen chicken thighs with cold salt water and remove the blood water preliminarily. Step 2: After thawing, heat the chicken thighs in a pot under cold water, heat until the water in the pot boils, and a layer of foam floats on the water, and then heat for another 1 minute to turn off the heat.

This step is to remove the blood from the frozen chicken thighs) Step 3、Remove the chicken thighs from the pot, wash them briefly, and make a few cuts on each chicken leg to better absorb the flavor. Mix all the seasonings well and add the chicken thighs. Step 4: Marinate for 3 to 5 hours, if you are afraid of not tasting it, you can marinate for a while.

You refer to it, dear

How to grill chicken thighs in the grill and keep them moist.

Step 1: Thaw the frozen chicken thighs with cold salt water and remove the blood water preliminarily. Step 2: After thawing, heat the chicken thighs in a pot under cold water, heat until the water in the pot boils, and a layer of foam floats on the water, and then heat for another 1 minute to turn off the heat. This step is to remove the blood from the frozen chicken thighs) Step 3、Remove the chicken thighs from the pot, wash them briefly, and make a few cuts on each chicken leg to better absorb the flavor.

Mix all the seasonings well and add the chicken thighs. Step 4, pickle 3 5 small eggplant min, if you are afraid of the taste, you can marinate for a while. You refer to it, dear

No, excuse me.

How to bake the tenderness is not.

Step 1: Thaw the frozen chicken thighs with cold salt water and remove the blood water preliminarily. Step 2: After thawing, heat the chicken thighs in a pot under cold water, heat until the water in the pot boils, and a layer of foam floats on the water, and then heat for another 1 minute to turn off the heat. This step is to remove the blood from the frozen chicken thighs) Step 3、Remove the chicken thighs from the pot, wash them briefly, and make a few cuts on each chicken leg to better absorb the flavor.

Mix all the seasonings well and add the chicken thighs. Step 4, pickle 3 5 small eggplant min, if you are afraid of the taste, you can marinate for a while. You refer to it, dear

How much the roast chicken will shrink is understood from two aspects: the list of ingredients and the steps of production. Dan Chen.

In terms of ingredients, the reason for the shrinkage of rotisserie chicken is that chicken feathers and offal make up about 25% to 33% of the whole chicken, and after removing the feathers and offal, the weight of the chicken will reduce the proportion of this part. Therefore, from the point of view of ingredients, the degree of shrinkage of rotisserie chicken is about 25% to 33%.

In terms of the production process, the reason for the shrinkage of the roast chicken is not limited to the removal of chicken feathers and internal organs, but also the evaporation of water during the roasting process. During the roasting process, the moisture in the chicken will gradually evaporate, resulting in a further reduction in the weight of the chicken. The degree of shrinkage depends on factors such as the temperature at which it is roasted, the time of day, and the breed of chicken.

In general, the degree of shrinkage of roast chicken is between 25% and 33%, but the exact value may be affected by different ingredients and preparation methods.

It's about 25%-33% down.

The weight loss of roast chicken before grilling is 3-4 catties, but after removing the chicken feathers and internal organs, the weight of the chicken shrinks by 25%-33%, which can make the roast chicken more delicate and delicious.

Grilled chicken (grilledchicken) is a Chinese dish, the main raw materials are chicken, finger salt, monosodium glutamate, etc., the chicken bought back is washed and put into the salt water only to let it soak for more than two hours.

Summary. Hello, first of all, you must refrigerate the roast chicken for 15 hours, and when making roast chicken in an electric oven at home, you must keep in mind that you must first wrap the whole chicken and the sauce together, and how to roast the roast chicken dry.

Hello, first of all, the roast chicken should be refrigerated for 15 hours, when making roast chicken in the home electric oven, you must keep in mind that the whole chicken and the sauce should be wrapped together, 1. The chicken should first go to the head and chicken feet, soak it in salt water for 2 hours, and then pour out the salt water and wipe the water dry; 2. Pour in 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 3 tablespoons of oyster sauce, 1 tablespoon of black Huda pepper, a little five-spice powder, add garlic slices, Qingkai imitation ginger slices, green onion segments, squeeze in half a lemon, 1 tablespoon of honey, 1 tablespoon of salt, and make a spa for the chicken; 3. Put it in the refrigerator and marinate for 1 night; 4. Cut the cauliflower, carrots and potatoes into cubes, then fry them with oil and set aside; 5. Spread the onion slices on a baking sheet and put the marinated chicken;

5. Spread the onion slices on a baking tray and put the marinated chicken with Kaihou; Count 6, wrap tin foil on the legs and wings of the chicken (to prevent scorching), stuff vegetables in the chicken body, and seal it with a toothpick to fix it. Then brush the surface of the chicken with butter; 7. Put it in the oven and bake it at 130 degrees for 120 minutes. Butter with honey 1:

1. Melt the water and grind the potatoes every 30 minutes and brush them again; 8. Bake the vegetables in the oven for the last 30 minutes.

Ingredients: tender chicken, scallion juice, sugar, rice wine, monosodium glutamate, sesame oil, lard, etc. Method 1: Prepare a tender chicken, slaughter it, remove the internal organs, apply sesame oil, lard, etc. to the surface, skewer it with a fork, and put it in the oven to roast.

When cooked, take it out with hot gloves and cut it into pieces. Method 2: Slaughter the chicken and remove the hair, remove the five organs, clean it, and then put the green onion, state Youcha ginger, cumin, pepper, etc. in the chicken belly, wrap the chicken with lotus leaves, tie it up with hemp rope, wrap it in wet mud outside, bake it in the oven, take it out, remove the mud shell, peel off the lotus leaf, and you can eat it. Method 3: Remove the internal organs of the chicken, chop it in half, clean it, control the water, and then add minced shallots, minced garlic, pepper, refined salt, and sugar to the basin to make a juice.

Next, place the chicken on a baking sheet, spread the juice on the chicken with a brush, and roast over medium heat. When halfway through, flip over and continue baking.