How do you marinate a special whole chicken over charcoal? What kind of spices do I need?

Ingredients for roasted whole chicken: 1 chicken, light soy sauce, salt, cooking wine, dark soy sauce, barbecue sauce, honey, ginger, garlic, star anise, green onion, black pepper, rattan pepper oil Description: Wash the whole chicken and place it in a clean basin without adding water.

Rattan pepper oil is used as a sauce for marinating chicken. Spread the sauce evenly over the chicken (preferably poking holes with a toothpick to absorb the flavor), then pour the remaining sauce into a chicken bowl and marinate for a few hours (preferably overnight). Place the whole marinated chicken skewers on a rack in the oven and fill with the ingredients from the shallots and marinade.

<> Tie the belly of the chicken with a toothpick. Preheat the oven to 180 degrees for 5 minutes. Bake the chicken in the oven for 5 minutes.

After 5 minutes, remove the chicken and touch the marinade. Bake in the oven at 150 degrees for 30 minutes. After 30 minutes, remove the chicken, touch the honey, and return to the oven to bake for 10 minutes.

Once it's done, take the chicken off the rack. Take out the marinated chicken, remove the head and feet (wrapped in tin foil and roasted together), remove all the seasonings, control all the sauces, and brush with the sauce: peanut oil + miji fresh + oyster sauce + sugar.

The chicken leg bones and wingtips are wrapped in tin foil. Adjust the oven to 190 degrees and preheat for 10 minutes with the rotation function. Place the chicken fork in the rotating grill and place in the oven for 100 minutes.

Bake for 70 minutes, down to 220 degrees, continue to brush once, continue to bake until 80 minutes, down to 250 degrees, continue to roast for about 20 minutes, like crispy chicken, you can roast for a while, but be sure to pay attention to the heat to prevent burning. Take the chicken out of the oven, remove the foil, and remove the grill. Very cute roast chicken just out of the oven.

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First of all, the chicken should be cleaned, and then after adjusting the seasoning, massage all the chicken for 10 minutes, then wrap it in plastic wrap and put it in the refrigerator to marinate for one night; You need to use green onions, ginger, garlic, cooking wine, light soy sauce, salt, sugar, Sichuan peppercorns, and seasonings.

1.Fresh broiler chicken, clean up, rub salt all over the body, and put it in a basin for later use. 2.

Then wash the green onions and cut them into shreds, cut the ginger into shreds, and cut the garlic into small cloves, put them in a basin, mix cooking wine, light soy sauce, a little salt, sugar, and then put in some peppercorns and spices, and mix them into a marinade for later use. 3.Spread the seasoning evenly on the whole body of the chicken, massage it for about 10 minutes to make it flavorful, cover with plastic wrap and put it in the refrigerator to marinate for 4 nights

Apply the honey evenly with a brush to the marinated chicken.

When marinating, the chicken should be broken, cooking wine, pepper, cinnamon, chili pepper should be added to it, and the chicken should be marinated first, and the seasoning that needs to be used is pepper, cinnamon, chili pepper, and cooking wine.

1. Charcoal-grilled chicken is actually a relatively primitive way to roast chicken, and many places do not have such conditions, and it can be replaced by an oven at this time. 2. Boil the chicken in boiling water for 3-5 minutes, remove and drain. Rub the chicken body with monosodium glutamate, salt and wine, marinate for half an hour and take it out to dry, and then evenly coat the chicken with maltose (you can also put shiitake 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.

Ingredients: 1 Qingyuan chicken (weighing about 750 grams), 300 grams of pig trotters, 3 dumpling leaves.

Seasoning: 1 part of special charcoal grilling material, Ingredient A (15 grams of green onions, 15 grams of ginger slices, 20 grams of cooking wine), 5 grams of chives and wolfberries.

Special charcoal grill recipe method:

2 grams of Longjing tea, 150 grams of brewed Longjing tea juice, 15 grams of spice powder and dark soy sauce, 300 grams of rice wine, 20 grams of honey and sugar, 10 grams of concentrated chicken juice, 30 grams of scallion oil and steamed fish soy sauce, 25 grams of Maggi umami juice, 5 grams of dark soy sauce and maltol, and the above raw materials can be mixed evenly.

Production method: (1) Qingyuan chicken is cleaned, the back is incised, and the water in the body is dried after washing (you can also use an electric fan to dry the water in the body).

2) Chop the pig's trotters into pieces weighing about 30 grams, put them in cold water, add Ingredient A to boil over high heat, remove and rinse.

3) Take a clay pot, first put in the bottom of the dumpling leaves, then put in the pig's trotters, then put in the Qingyuan chicken, and finally put in the special charcoal grilling material, seal it with tin foil, cover it tightly and put it in the big clay pot for baking, take it out when baking, put it into a clay pot, and sprinkle it with chives and wolfberries.

This dish is richer in taste than the charcoal-grilled chicken I introduced to you, especially after adding pig's trotters, zongzi leaves, and tea leaves, the aroma of the finished product is even stronger. In terms of seasoning, this dish mainly uses rice wine, which can increase the aroma of the dish, but I personally think that it is enough to have the fragrance of tea and zongzi leaves, and the rice wine itself will turn black after being heated for a long time, which will affect the appearance of the dish, so it is recommended that the author replace the rice wine with two soups.

Wash the chickens.

2. Put it in a marinade made of pepper, cooking wine, light soy sauce, garlic, salt, cumin, pepper powder, and ginger ale and marinate for a few hours (in fact, it is best to marinate overnight to absorb the flavor).

3. Put the chicken on the grill of the oven, fill the chicken belly with green onions and marinade, and tie the belly with a toothpick.

4. Preheat the oven at 180 degrees for 5 minutes and bake the chicken in the oven for 5 minutes.

5. Take out the chicken and spread the marinade again, and bake in the oven at 150 degrees for 30 minutes.

After 10 minutes, remove the chicken, smear it with honey and bake it in the back oven for 10 minutes.

7. When it is done, just remove the chicken from the rack.

I haven't tried it with charcoal, so you can refer to it.

Ingredients: a fresh broiler, auxiliary ingredients: green onions, ginger, garlic, peppercorns, seasoning, cooking wine, light soy sauce, salt, sugar, honey.

Specific steps: remove the miscellaneous hair of the broiler and wash it, wipe the whole body of the chicken with salt and put it in a basin for later use;

Wash and shred the green onions, shred the ginger, cut the garlic into small cloves, put them in a basin, mix cooking wine, light soy sauce, a little salt, sugar, and then put in some peppercorns and ingredients, and mix them into a marinade for later use;

Spread the seasoning evenly on the whole body of the chicken, massage it for about 10 minutes to make it flavorful, cover it with plastic wrap and put it in the refrigerator to marinate for one night;

Apply the honey evenly with a brush to the marinated chicken.

After the oven is preheated, the chicken is put into the oven, the roast chicken is taken out after 30 minutes on the upper and lower heat, evenly brushed with honey, continue to bake at 180 degrees for about 30 minutes, then take out the chicken and brush it with honey, continue to bake for 30-50 minutes, take out the roast chicken again and brush it with honey, and bake it for about 20-30 minutes;

Finally, bake at 200 degrees for 10 minutes until the chicken is golden brown (wrap the easily charred chicken wings and thighs with tin foil during the roasting process, I wrapped the chicken after the second grill, and the whole chicken roasting time is 2 hours and 20 minutes).

There are two ways to do this.

1. A chicken, the size should be suitable for the oven (the chicken I used this time weighs only 1 catty). Chop off the chicken feet, disembowel, wash and drain.

2. Wipe the inside and outside of the chicken with salt, then put it in a basin with a suitable size of leaky dough, add cooking wine (white wine is better), ginger juice, minced garlic, Sichuan pepper powder, black pepper powder, lemon juice, light soy sauce, cloves, star anise, minced perilla, minced rosemary, dried chili pepper ......Put what you like. Then cover the lid and put it in the refrigerator to marinate overnight, turn the chicken over the next day, and marinate for about half a day.

Barbecue: 3. Take out the marinated chicken and fill the chicken's belly with green onion knots, onions, ginger slices, and your favorite vegetarian dishes (I originally wanted to put shiitake mushrooms, but I found that there were no shiitake mushrooms left, so I had to add some potatoes).

4. Use a toothpick to "sew" the chicken's belly and wear it on the hinge (pay attention to the center of gravity of the chicken, otherwise the rotation speed will be uneven). Wrap aluminum foil around the tips of the wings and legs.

5. Brush the marinade on the chicken and put it in the oven.

Bake for 20 minutes, then take it out and brush it with barbecue sauce, then put it in the oven, continue to bake at 150 degrees, and bake it until it is almost (poke and poke it with a bamboo skewer, there is no blood and water, only oil and water), and then take it out and brush it with honey and bake it for another 5 minutes, and it's OK

Ingredients: whole chicken (under 2 kg, preferably free-range grass chicken), lemon, olives, flour, cloves, various colors.

Method: Wusou whole chicken first rub the vegetable oil and salt, and rub vigorously to make the chicken skin flavor. Crush the cloves (I didn't buy a few clove seeds and mix some fennel), mix with the garlic puree of at least 2 cloves of garlic, add 1 teacup of white wine, stir well and rub all the juice on top of the whole chicken.

Cook the whole lemon in boiling water (5 minutes after boiling), remove the lemon and stuff it into the belly of the chicken while it is hot, while pitting and slicing the olives while stuffing them into the inner chamber. Roll out 1 kg of dough with 1 cm thickness, put the chicken on top, sprinkle the remaining marinade on the chicken, and then wrap the chicken with this dough and pinch the seams to seal the chicken. Put this baking tray in the microwave, bake on the grill setting at 240 degrees for 30 minutes, then bring it out and brush the dough tire with a little vegetable oil (just moisten it) and continue to bake at 180 degrees for 90 minutes.

Note: If you have an oven, you don't need the final process, just bake it at a high temperature of 240 degrees for 2 hours. The lemon must be cooked so that the chicken can be grilled more flavorfully and easily cooked through, because the inside of the chicken also has a hot object.