Can you remove the chicken skin when making rotisserie chicken?

Crockpot roast chicken. Introduction: In the first two years, crockpot simmering soup was popular, and many hotels have purchased crockpot stoves.

After a year or two of use, these stoves are shiny on the outside, but most of the insides have burned out, and diners' enthusiasm for "crockpot soup" has diminished. Many of the hotel's crockpot stoves are left unused. It is found that the wall of the crockpot furnace is thicker than that of the general furnace, the heat preservation effect is very good, and the hot gas is not easy to dissipate, so it is more carbon-saving; At the same time, it is more beautiful than ordinary stoves and is more suitable for placing at the door.

Longhua removed the burned cotton wool on the inner wall, and then dismantled the iron bracket for the crockpot inside and welded the grill, drilled four holes at the bottom of the tank as oil holes, used two bricks to pad the roast duck stove, and used four small barrels to add oil so that the oven was modified.

We calculated an account: the price of the new roast duck oven: about 1200 yuan, roasting 40 chickens a day, about the consumption:

30 pounds of charcoal; Roast duck oven modified from crockpot stove: electric welding modification fee (plus labor) 200 yuan, roasting 40 chickens a day, about 15 catties, charcoal is half of the charcoal consumption of roast duck oven.

The taste of the two dishes is different: the former has a dry and fragrant meat, almost no oil, and can be eaten by tearing it by hand. The latter dish is crispy and tender, and the oil is not dried, so it should be eaten with roast duck cake rolls.

Because of the difference in taste, the crockpot oven is more suitable for ingredients with less subcutaneous fat, such as roast chicken or lean Cherry Valley duck, while the roast duck oven is more suitable for roasting fat duck, fat goose and other ingredients with thick subcutaneous fat.

There is also a difference in the length of baking time between the two stoves. It takes 2 hours to roast a chicken in a crockpot oven (one charcoal can be used for an hour due to the thickness of the walls and good heat preservation), while it takes 1 hour to roast a duck oven. Although the crockpot oven takes a long time to bake, it can be pre-made in advance and stored for a long time, and it can be heated in the microwave when the dishes are taken.

Must be grilled with skin. Otherwise, the chicken will be hard and tasteless, and it may even be burnt. After the skin is baked, put on disposable gloves to remove the skin.

The pickling method is as follows:

1. Half a local chicken, wash it, put it in a crisper box, prick a few holes with a knife, add an appropriate amount of barbecue sauce and rice wine, and massage it thoroughly. The barbecue sauce was in powder form and was meant to be diluted with water, and I used sake. Putting a plastic bag is easier to massage and does not get your hands dirty.

The proportion of barbecue ingredients added depends on the back of the bag, depending on the amount of meat).

2. Add minced ginger to continue massage, cover the lid of the fresh-keeping box, and marinate in the refrigerator for more than three hours. If you don't have barbecue, you can marinate it with your favorite seasoning such as salt, soy sauce and a little honey, or you can use barbecue to make it convenient.

3. Spread potato slices in the baking sheet, put the chicken, first stomach up, brush the chicken and potatoes again with the remaining marinade, sprinkle with an appropriate amount of vanilla powder, no can be added, this can increase the flavor.

4. Bake in the oven at 210 degrees for 15 minutes, take out, turn over, brush the marinade again, and continue to bake for 20 minutes.

Grilled chicken skin. The chicken skin is more flavorful when marinated beforehand, and the taste of the roast is also very good! You can buy ready-made Orleans flavored chicken skins, or you can sprinkle a moderate amount of black pepper at home and add a spoonful of cooking wine.

1Prepare chicken skin (separately prepare bamboo skewers).

2. Treat the impurities on the surface of the chicken skin first, and then wash it with water.

3Prepare a pot of hot water and blanch the chicken skin slightly. Soon the chicken skin is cooked, scooped up and left to cool, and set aside.

4Take a small bowl, add three tablespoons of oyster sauce, then two tablespoons of sugar, and then add a tablespoon of water, and stir them very evenly.

5Then cut the chicken skin to be cooled into long strips, and skewer the chicken skin with bamboo skewers.

6Pour the sauce over the skewered chicken skin and marinate for about 10 minutes.

7Put the marinated chicken skin in a gas oven and bake it over medium heat.

8Spread the sauce again and turn it over and bake it again.

9When the whole is golden brown, you can turn off the heat and put it on a plate.

Chicken skin should be avoided for the crowd.

Suitable for. Chicken skin is very suitable for a healthy physique.

Peaceful and physique people eat, if we are qi deficiency.

Qi depression and yang deficiency.

We are also suitable for eating some chicken skin to improve.

Contraindicated. Generally speaking, chicken skin contains a lot of subcutaneous fat and sebum, which is very important for high blood lipids.

is not suitable for eating more.

With the correct drying, the problem of large moisture in the roast chicken can be solved.

will blanch the skin. The sugared chicken blank is hung on the hanging chicken pole (or hanging chicken rack.

on, put in a cool, ventilated place to make chicken skin.

Dry. Generally, it is dried for about 24 hours in spring and autumn, 4 to 6 hours in summer, and the drying time should be appropriately increased in winter.

Note: Avoid sunlight when drying chicken blanks, and do not use high-intensity lamps. In winter, do not install heating equipment indoors. When drying the chicken blank, it is necessary to observe its changes at any time, and if it is found that the chicken skin is spilled (there are oil beads), it should be removed immediately and hung in the cold storage for preservation.

Various chicken, salt, monosodium glutamate.

Onions, ginger, garlic, spiced star anise and other condiments.

Preparation of ingredients. <>

1 fresh tender chicken (about 1000 grams), 3 grams of monosodium glutamate, 15 grams of salt, 10 grams of wine, Sichuan pepper, green onion, ginger, maltose.

Crumb. Steps:

1. Boil the chicken in boiling water for 3 5 minutes, remove and drain;

2. Rub the chicken body with monosodium glutamate, salt and wine, take it out for half an hour to dry, and then evenly coat the chicken with maltose (you can also put mushrooms and green onions in the belly of the chicken);

3. Put the chicken into the baking tray and bake it in the oven, 25 minutes with the chest up and the back up for 15 minutes, take it out and pour sesame oil on it.

Preparation of raw materials. 1. 1 adult rooster (about 3500 grams), clean and set aside.

2. 10 grams of monosodium glutamate, 20 grams of salt, cooking wine.

10 grams, peppercorns, peppercorns, peppercorns.

Appropriate amount of five-spice powder.

3. 200 grams of cooked oil, shallots.

Crumb. 4. 100 pounds of firewood and a small amount of fine wire.

Steps: 1. Mix monosodium glutamate, salt, cooking wine, pepper powder, sea pepper powder, pepper powder, and five-spice powder, apply two-thirds of the mixed ingredients to the chicken, and marinate for 1 hour;

2. Tie the marinated chicken to the grill with a thin wire and light the firewood at the same time.

3. After baking on the grill for about 1 hour, start brushing the oil, and generally need to brush the oil 4 times according to the specific situation.

4. After baking for about 2 hours, the skin of the chicken is yellow, and the meat under the skin is fragrant and fragrant, sprinkle with shallots.

5. The wood-fired roast chicken is ready. The scum waiter is off the shelf and served on the table, and it can be enjoyed.

The protein content of chicken meat is relatively high, there are many types, and the digestibility is high, and it is easy to be absorbed and utilized by the human body Chicken, which has the effect of enhancing physical strength and strengthening the body. In addition, it contains phospholipids, which play an important role in human life and development.

Class is one of the important ** fats and phospholipids in the dietary structure of Chinese.

Chicken is good for malnutrition.

Sensitivity to chills, fatigue, and menstrual irregularities.

Anemia, weakness, etc. have a good therapeutic effect. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and strengthening muscles and bones.

Green onion and ginger, a little light soy sauce, salt, a pinch of pepper, a pinch of sugar.

In Guangdong, there is Cantonese roast duckRoast gooseThere is also roast chicken, roast chicken is generally called crispy roast chicken or garlic hanging roast chicken, the same is burned, but it is different from the roast duck and goose method, the roast duck and goose are filler roast, and the roast chicken is pickled and roasted, the taste is different in different ways, the characteristics of roast duck and goose are crispy and dry and fragrant, and the characteristics of roast chicken are crispy skin and tender meat. If you want to make crispy roast chicken, the following details need to be important to pay attention to:

1. Roast chicken selection. Three yellow chickens are used in the selection of materials.

It's okay, it's okay to have a local chicken, butBe sure to use tender chickens, and the breeding time is best about three monthsAfter a long period of breeding, the meat quality of the chicken will become old, and the chicken will be very firewood after it is burned; Net weight in 2-3 pounds is good (GeldingExcept),If the chicken is too fat, there will be a lot of fat, and the roast chicken will be very fattyThe skin of the chicken is intact and there is no external injury, if the roast chicken breaks the skin, it will be even more outrageous when it is burned. Also, try not to use roosters to make them, roosters are aggressive and active, the meat quality should be firmer and firmer than other chickens, and the roast chicken will taste very bad.

2. BurnChicken skinWater. Unlike roast duck, roast chicken does not need to be aerated, so it is inThe skin water is much heavier, roasted duck skin, water, white vinegar and maltose.

The ratio of 4:1 is considered heavy skin water, while the ratio of skin water for roast chicken is 1:1;1 kg of white vinegar, 1 kg of maltose, 1 kg of red Zhejiang vinegar, one or two wine, the above is the recipe of roasted chicken skin water.

3. Marinate. In Guangdong, the dipping sauce of roast chicken is generally Thai-style sweet and spicy sauce, but the marinated roast chicken is delicious without dipping sauce, and the chicken is cleaned and marinatedWhen applying the marinade, it is necessary to apply it inside and out, and in order to ensure that the marinade is flavorful, it is best to marinate for more than eight hours, marinate the epithelium and air dry,Don't put the epithelial water into your stomachThe skin of the chicken is not the same as the meat inside, and the skin water will be absorbed when it enters the stomach, and there is vinegar in the skin water, which will cause the chicken to become sour.

4. Cooking heat. Because the skin water of roast chicken is very thick, the cooking heat should not be too large, generalUse medium-low heat, the furnace temperature is about 130 140, and fire for 20-25 minutes to remove and see if it is raw and cooked；Many people make roast chicken over low heat and then drizzle it with oil and color, which is relatively easy and has a high yield, but it is not recommended if it is not a large banquet.

The first thing is to marinate the roast chicken, put it in the grill and bake it until golden brown on both sides, coat it with sauce, and then coat it with honey, which is very delicious, crispy and delicious.

Be sure to choose chicken with even fat and lean, so that it can be better colored and marinated. And the muscles must be completely air-dried, so that the fired appearance is good-looking.

First put the chicken in the pot and blanch it, then take it out, add a little light soy sauce salt, dark soy sauce, corn starch to marinate, and then put it on the stove to cook.

Grilled chicken skin on skewers. Ingredients: 300g chicken skin

Excipients: 3 tablespoons of oyster sauce, 2 tablespoons of sugar, and a tablespoon of ruined water.

Method:1Prepare chicken skin (separately prepare bamboo skewers).

2.Treat the impurities on the surface of the chicken skin and then wash it with water.

3.Prepare a pot of hot water and boil the chicken skin slightly.

4.Soon the chicken skin is cooked, scooped up and left to cool, and set aside.

5.In a small bowl, add three tablespoons of oyster sauce.

6.Add two tablespoons of sugar.

7.Add a tablespoon of water.

8.Stir them very evenly.

9.After counting the chicken, cut the chicken skin into long strips after cooling.

10.Skewer the chicken skin with bamboo skewers.

11.Pour the sauce over the skewered chicken skin and marinate for about 10 minutes.

12.Put the marinated chicken skin in a gas oven over medium heat.

13.Spread the sauce again and turn it over and bake it again.

14.When the whole thing is golden brown, you can turn off the heat and serve.

Summary. Hello dear, the reason why the skin of the roast chicken will shrink when it is roasted is that there is grease on the skin of the chicken, and the oil of the grease is roasted out, and it will naturally shrink, but it will not be fried.

Hello dear, the reason why the skin of the roast chicken will shrink when it is roasted is that there is grease on the skin of the chicken, and the oil of the grease is roasted out, and it will naturally shrink, but it will not be fried.

In fact, this is a very normal phenomenon, and this kind of chicken skin will be delicious when it is dried, so please rest assured.

However, there is also a way to make the skin shrink a little smaller, that is, prick a few small holes before baking, and then brush with a layer of oil, so that the skin will be too shrinking if it is leaked.

Summary. Hello <>

Because there is fat on the roast chicken, the grease oil is roasted, and the skin of the roast chicken will naturally shrink, if it is fried, then it will not be oh!

Why does the skin shrink when the roast chicken is baked.

Hello <>

Because there is fat on the roast chicken, the oil of the grease is roasted out by Qilu, and the skin of the roast chicken will naturally shrink.

When the liquid is short of barbecue, Qinkai will flow out a lot of fat, and the fat will flow clean, and only the roasted chicken will be buried, so the skin of the roast chicken will naturally shrink! <>

Or you can understand it this way, because the water-sensitive rubber in the chicken ** is constantly evaporating when roasting, it is normal for the chicken meat to shrink at this time, and the chicken skin will shrink next to the bridge spike, and the chicken skin will be very delicious after roasting! [Compare hearts].