What are the authentic roast chicken seasoning recipes?

The nutritional value of chicken is still very high. It is rich in trace elements and has low calories. Moreover, chicken is quite cheap compared to beef and mutton. The most important thing is that there are many ways to cook chicken, such as roast chicken, etc., which is a must-have when drinking. In fact, most of the time, the roast chicken we eat is not the most authentic, but it doesn’t matter. The editor has asked the most authentic roast chicken seasoning recipe from the gourmet. Let’s take a look!

Roast chicken seasoning package: old soup, ginger, bay leaves, aniseed, pepper, fennel, cloves, white cardamom, amomum, grass caraway, nutmeg, piperine, galangal, tangerine peel, angelica, grass fruit, cinnamon, sugar, cypress powder, green tea, and table salt.

Old soup seasoning: The soup for stewing chicken should also be added with pepper, aniseed, pepper, cinnamon, amomum villosum, beans, cloves, tangerine peel, cardamom, fennel, galangal, white indigo, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add seasonings such as onions, garlic, soy sauce, and brown sugar to facilitate the preservation of the soup.

Method: Boil water, sprinkle in appropriate amount of refined salt, put in the ingredients, then add appropriate amount of old soup (do not add raw water to the old soup), boil, put in the whole chicken, boil over high heat, simmer for half an hour, and boil but not boil; take out and drain after four hours!

How to make roast chicken

1. Material selection: Choose tender chickens or fat hens that are 7-24 months old and weigh 2-2.5 catties.

2. Slaughtering and skinning: Drain the blood after slaughtering and scald the chicken in 58-60℃ hot water while it is still warm. Remove the feathers, wash the loose hair and skin with cold water, and cut off the chicken feet. Make a small cut above the chicken's neck to expose the esophagus and trachea, then make a 7-8 cm long cut on its buttocks and between its legs, cut off the esophagus and trachea, take out the internal organs, cut off the anus, and use clean water to flush out the remaining blood and dirt in the abdomen.

3. Select and fry the chicken: Place the cleaned chicken with its belly facing up on the table. Hold the chicken steady with your left hand. Use a scraper with your right hand to cut the middle of the ribs and fold them with your hand. According to the size of the chicken, select a tall and straight part and place it in the belly to stretch the chicken out. Then make a small cut at the tip of the lower belly breast. Insert the legs into the cavity with a fork. Insert the wings crosswise into the mouth, making the shape into a semicircle with pointed ends. Rinse it with clean water and hang it to dry. After the moisture on the skin has dried up, you can fry the chicken. Apply honey water evenly all over the dried chicken, the ratio of which is 60% water and 40% honey. Heat the oil (either soybean oil or peanut oil) to 150-160℃, put the chicken into the oil and fry it for half a minute. When it turns persimmon red, remove it from the oil.

4. Boiled chicken: The ingredients are calculated based on 100 chickens: 0.03 catties each of amomum villosum and beans, nearly 0.01 catties of cloves, 0.06 catties each of cardamom and tangerine peel, 0.18 catties each of cinnamon, ginger, and angelica, 4-6 catties of sea salt, and an appropriate amount of aged soup. Place the fried chicken flat in the pot, add the old soup and dissolved salt water, then put in 8 ingredients such as Amomum villosum, press the chicken with a bamboo grate so that the old soup covers half of the top layer of the chicken. First, boil the soup over medium heat. Then put 12-18 grams of saltpeter into the chicken soup and boil it until dissolved. After the soup boils, simmer over low heat until cooked. It takes 3-5 hours to cook for one chicken soup from the moment it boils. When taking it out, be sure to keep the shape beautiful.