A clay roasted chicken and its production method
Application number/patent number: 201010113160
The present invention relates to a clay braised chicken and its production method. This kind of braised chicken is mainly made by the following steps: (1) Clean the chicken: remove the feathers, clean the belly and remove the claws of the chicken in the growth period; (2) Stuffing: stuff the prepared seasoning into the belly of the chicken. Use iron wire to sew the chicken body tightly; (3) Wrap paper: wrap the stuffed chicken in tinfoil; (4) Wrap mud: wrap the chicken body firmly wrapped in tinfoil with non-polluted soil; (5) Moulding: wrap the chicken in mud Put the chicken into the mold; (6) Barbecue: Place the chicken in the mold on an open flame or charcoal fire and grill until cooked. The chicken prepared through mud barbecue not only penetrates the aroma of the earth and the trace elements in the earth such as calcium, phosphorus, iron, etc. into the chicken through the barbecue, it is fresh and delicious, crispy on the outside and tender on the inside. It can also be wrapped in the soil. Keep the temperature for a long time, and the hot chicken can be eaten after the puree is opened, keeping it fresh.