Roast whole chicken is a classic dish made with a whole chicken as the main ingredient. Common side ingredients include Onions, carrots, celery and other vegetables. The finished product has a crispy skin and tender meat, and is suitable for various cooking utensils such as ovens and air fryers.
When making it, the internal organs need to be removed and the water thoroughly drained. It is marinated with salt, black pepper, barbecue sauce and other seasonings for usually 4 to 8 hours to fully absorb the flavors. Baking mostly adopts a staged temperature control process. After the initial high temperature (200-230℃) is set and colored, it is slowly baked at a medium to low temperature (150-180℃), with a total duration of about 50-90 minutes. During this period, honey water or butter is brushed on to enhance the color and aroma [1]. Maturity is determined by a thermometer (with an internal temperature of 165-170℃) or by observing the transparency of the juice. After baking, let it stand for 20 to 30 minutes to lock in the juices. Some cooking methods use the remaining juices on the baking tray to make sauces. Some variants fill the chicken's abdominal cavity with ingredients such as apples, garlic, and vegetables to enhance the flavor.
