Christmas roast chicken

Cooking Instructions

1. The first step is to deal with the chicken: a chicken (about 2kg is the best) The neck and head are removed together, the chicken feet and the butt are also trimmed, the internal organs are cleaned, and the water is dried.

   

2. Step 2: Pour 2 liters of water into half of the pot, add salt, bay leaf, honey, thyme, rosemary, parsley, black peppercorns, shallots, half a garlic and bring to a slight boil to salt. (Pour the rest of the water in so it cools faster)

   

3. Step 3: Marinate: After the brine is thoroughly cooled, soak the processed chicken in the brine, rub the lemon peel, cut it into the brine, and refrigerator for 5 hours.

   

4. Take out the marinated chicken, drain the water, put it in the refrigerator and blow it overnight (if the time is tight, you can use a hair dryer to dry it, so that the chicken skin will be crispier and the color will look good)

   

5. Spiced butter: Bring the butter to a boil, add the rosemary, half a garlic and black peppercorns over medium heat until the butter is completely melted.

   

6. Tie the chicken with a grillable rope (you can do it without it) and spread it evenly with spiced butter.

   

7. Sprinkle with salt and black pepper and line a baking tray with tin foil for easy cleaning.

   

8. Turn on the oven hot air mode.

   

9. Open the crispy crust and bake.

   

10. 200°

    

11. Bake for 20 minutes

    

12. Bake on the reverse side for 10 minutes, need to bake the reverse side three times for about 50 minutes.

    

13. You can add some vegetables and roast them together.

    

14. Grilled chicken is finished.