|7-8 fresh chestnuts|
dark soy sauce
light soy sauce
How to make roast chicken with golden chestnuts
All the ingredients are ready, as shown in the picture, and a hint that the chestnuts are very tasty, but my hand hurts to peel them, the skin is very hard to remove! If you like to eat, please put more!
Ginger, consumed oil, light soy sauce, and Orleans marinade plain! A little less refined salt, as the depleted oil etc. carries a salty taste! Give the chicken a massage for 15 minutes or more, the picture doesn’t go to the toes haha, you can go on your own, including the chicken head, but the chicken head tastes like it’s cooked! Great! Marinate for 2 hours or more after massaging, but overnight marinating isn’t recommended, and the ingredients themselves are still fresh!
This picture keeps the chick as asleep as possible, and I mourn for it! Chestnuts, carrots, and corn all stuffed up and stuffed around it! What is that on the body, one might ask me Well, hear me out, it’s butter, frozen butter scraped off with a knife and landing on a chicken… nice! After all that, wrap the chicken in tin foil to keep the moisture out! Open the oven, please! Put him to sleep for two hours!
This picture is of a sleeping waking cock! Someone asked me if I was okay with this. Is there a process in between Don’t worry, there is! Remember that marinade for the chicken Bake it for an hour and a half, then take it out and brush it again! In the meantime, remove the foil from the top and bake for another 30 minutes for a crispy crust! Then let’s rip!