Chicken, as one of the early domesticated poultry, has become an important food for humans.Of course, there are endless ways to cook chicken, and we have learned from our elders. Today, let's take a look at the complete recipe for cooking a whole chicken, which reminds me of the market.Lotus rootBoilChicken, although it is full ofYamHowever, it is actually quite delicious.

Complete recipe for cooking a whole chicken:Pig bellyWrap chicken

IngredientsPreparation

1 pig belly, 1 chickenFlourAppropriate amount, pepper appropriate amountRedDatesAppropriate amountAngelicaA little, bamboo shoots 50 gramsChinese datesA littleStar aniseSeveral, bay leaf a little, cooking wine, ginger a littleGingerSalt, appropriate amountVinegarAppropriate amount

Method steps

1. After washing the belly, add flour and scrub, repeat several times, then scrub with salt, repeat several times, and then scrub with vinegar until the pig belly is clean;

2. Soak the cleaned pig belly in salt, vinegar and cooking wine for 10 minutes, after the chicken is cleaned, blanch and removeThe foam, then dry it, and chop the pepper and bay leaf to use;3. Put the dates, Chinese dates and pepper into the pig belly, then put the chicken into it, seal it with a toothpick, and put it in a pot. Add ginger slices, cooking wine and water to boil;

4. Then transfer the whole pig belly and chicken into the soup

BoilCook for about one and a half hours.TipsBay leaf should be removed beforehand, about half an hour of small fire, then remove the bay leaf, the bay leaf will be bitter if cooked for too long.Complete recipe for cooking a whole chicken: Braised whole chicken

Ingredient preparation

chicken, garlic, pepper 8, ginger slices appropriate amount, salt appropriate amount.

Method steps

1. Firstly, clean the chicken, then put some garlic, pepper and ginger slices into the chicken belly;

2. Add appropriate amount of water to the soup pot, break the pepper and put it in the pot, add garlic and ginger slices, put the whole chicken in;

3. After boiling over high heat for half an hour, turn to small fire and cook for two hours;

4. Before taking out the pot, add appropriate amount of salt to adjust the flavor, and then take it out.

Complete recipe for cooking a whole chicken: Lemon-flavored

Roast chicken

Speaking of roasting a whole lamb, of course, there must be a whole chicken.

Ingredient preparation

1 chicken, 1 carrot1 carrot,

1 lemon

1 lemon,

onionappropriate amount, celery200 grams, garlic appropriate amount,potato1 potato, oil appropriate amount,soy saucea little,pepper powderappropriate amount, salt a little, rosemary a little, basil appropriate amount, whitewineappropriate amount.Method steps1. Wash thecarrotonion, celery, potato into small pieces;2. Squeeze the juice from the lemon and put it in a bowl, add salt,black pepper

and soy sauce, plant oil, and white

wine to mix;3. Take out the bowl, put the chopped vegetables, garlic, chicken, and pour the prepared seasoning to mix and marinate for about 2 hours;4. After the chicken is marinated, take out the vegetables, put the vegetables in the bottom of the baking pan, put the chicken on top, put it in a preheated 200 degree

ovenbottom layer;5. Roast for 20 minutes, then increase the temperature to 220 degrees, roast for another 50 minutes, until the surface is golden brown, take it out and sprinkle with rosemary and basil.TipsWhen roasting vegetables, they will release water, so there is no danger of burning.WineMix into a sauce;

3. Remove bowl, add chopped vegetables, garlic, and chicken, and mix with the prepared sauce. Marinate for about 2 hours.

4. Remove chicken after marinating. Place vegetables in the bottom of a baking pan, and place the chicken on top. Bake in a preheated oven at 200 degrees.Middle to lower rack;5. Bake for 20 minutes, then increase the temperature to 220 degrees and continue baking for 50 minutes, or until the surface is golden brown. Remove from the oven and sprinkle with fresh rosemary and thyme.

Tips

When baking vegetables, they will release moisture, so there is no risk of burning.

Roasting vegetables releases moisture, so they are less likely to burn.