Today I would like to share with you an ancient roast chicken recipe and production process, which I collected when I opened a delicatessen and successfully experimented with it in my shop. This roast chicken is golden in color, crispy in bone and meat, and has a strong flavor, which is a delicacy loved by consumers. Nonsense less talk below I will share dry goods with you.
【Step 1】Precise formulation of spices:
25 grams of galangal, 25 grams of cinnamon, 75 grams of white root, 50 grams of star anise, 15 grams of nutmeg, 15 grams of grass fruits, 12 grams of peppercorns, 12 grams of fragrant sand, 7.5 grams of cloves, 7 grams of grass cardamom. All the above ingredients are put into a container and soaked in boiling water for 25 minutes, then drained and put into a spice pack and tied tightly.
【Step 2】Boiling broth:
First, the broth is boiled:
1, add 70 pounds of water to the pot, wash the pork bones and chicken, put into the pot and bring to a boil over high heat, simmer for three hours.
2, boil the broth well, use a colander to filter out the broth brine
3, soak all the spices in water, strain out the water, and pack them in gauze bags as a spice bag for brine.
4. Add oil to a wok, add fatty meat, fry the oil over medium heat, pour in the shallots, shallot knots, coriander, and pour into the broth.
5: Bring the brine soup to a boil, put in the third step of the spice bag and bring to a boil again on medium heat and reduce the heat.
6, Add white wine, salt, chicken essence, monosodium glutamate, sugar color, red yeast rice, color tone to taste. Bring the brine to a boil. It is best to taste it with your mouth, and it is better to eat vegetables slightly saltier than usual.
7, after the taste is adjusted, fish out the vegetable spices in the brine, such as green onion knots, coriander.
8, after the completion of the seventh step, it is fine brine.
【Step 3】Halogenation Process:
1. Take the chicken to slaughter, wash and control the dry water for later.
2. Take 100 grams of maltose and pour them into the container, add 60 grams of red Zhejiang vinegar and 500 grams of water and stir well until all the maltose is melted. Then spread evenly to the skin of the chicken and let it dry.
3. Heat the pan on high heat and heat the salad oil for 60%, then fry the chicken to a golden brown and fish it out.
4. Take 7 kg of broth, then put the chicken into the boiled broth, turn the heat to low and simmer for 20 minutes, then turn off the heat and soak for 3 hours.
5. Remove the plate and taste it