JP2023115872A - Method of producing roast chicken using method of peeling surface skin - Google Patents

Abstract

To provide a roast chicken delicious and deep in taste without drying wherever is eaten.SOLUTION: A chef's finger is inserted between a skin and a meat from a waist of a young chicken, the skin is peeled off from the meat, and after soaking it in pickling liquid for 24 hours, a secret seasoning is evenly packed between the skin and the meat. By spraying cooking sake all over the whole surface of a young chicken that has been shaped from scratch, baking it in the oven, and then cooking it over the residual heat, a delicious roasted chicken with a moist texture and rich flavor in every part can be provided.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing roast chicken using a method of peeling off the skin, and is intended to provide roast chicken that is thoroughly seasoned in any part of the chicken and can be enjoyed with a uniform flavor to the end. be.

Roasted chicken that is generally manufactured and sold is seasoned and has an appetizing brown color around the skin, and the abdominal cavity is also stuffed to add flavor. It was difficult to soak in the ingredients, and although it fulfilled the purpose of decorating the table as a seasonal dish, it was rarely eaten until the end.

Some of the roast chickens use turkey or goose, but it is difficult to let the flavor soak into the meaty part of the chicken. dryness due to the loss of

A common cooking method for roast chicken is to use a fork, skewer, or meat tenderizer to pierce the chicken with multiple holes from the outside in advance and let the seasoning soak in. Even if a hole is made, the whole chicken is covered with skin, so the seasoning does not penetrate well. It will come out.

Low-temperature vacuum cooking can be mentioned as a method of cooking meat such as chicken and pork that has a uniform taste and is not dry. , There is no difference in texture depending on the part of the meat, and it has a uniform and soft texture like ham, making it a chicken product different from roast chicken.

In consideration of the above points, the roast chicken production method using the method of peeling the skin according to the present invention provides roast chicken that does not cause differences in taste and moistness depending on the part of the chicken. aim.

For this reason, in the present invention, 2000 g of a young chicken of a certain size from which the terminal bone and excess fat are removed is used as a reference, and the cook's fingers are inserted between the skin and the meat from the waist of the young chicken to remove the skin from the meat. The first stage of peeling, boiling 83.5w% of water, 5.8w% of dark soy sauce pickled in grated garlic, 4.2w% of root vegetables (with net), 2.9w% of rock salt, 1.3w% of light soy sauce, Add 1.3w% of cooking sake, 0.8w% of glutamic acid, 0.1w% of brewed vinegar, and 0.1w% of dried oregano. The second step is to soak the chicken in the liquid for 24 hours. The third step is to stuff 120g of the secret seasoning evenly between the skin and meat of each chicken and tie both legs and both wings with cooking thread. A roasted chicken using a method of peeling off the skin, characterized by spraying cooking sake on the entire surface, baking in an oven at 280 degrees for 1 hour, and then preheating in the oven for 30 minutes. It provides.

The roast chicken according to the present invention is a method for producing roast chicken through the step of peeling off the skin of a young chicken from the meat. There is an effect that there is no difference in taste concentration and moist feeling depending on the part.

It is a manufacturing process drawing of the present invention.

In order to achieve the above objects, a manufacturing method according to a preferred embodiment of the present invention will be described below with reference to the accompanying drawings.

A first step of peeling off the skin from the meat by inserting the cook's fingers from the waist of the young chicken between the skin and the meat, based on 2000 g of a young chicken of a certain size from which the terminal bones and excess fat are removed; 83.5w% of water is boiled, 5.8w% of dark soy sauce pickled in grated garlic, 4.2w% of root vegetables (with net), 2.9w% of rock salt, 1.3w% of light soy sauce, 1.3w% of cooking sake, Add 0.8w% glutamic acid, 0.1w% brewed vinegar, and 0.1w% dried oregano, bring to a boil over medium heat, remove root vegetables (with nets), and pickle in naturally cooled pickling solution for 24 hours. Stage 3: Fill 120g of the secret seasoning evenly between the skin and meat of each chicken, and tie both legs and wings with cooking thread. , baking in an oven at 280° C. for 1 hour, and then a final stage of preheat cooking in an oven for 30 minutes.

An embodiment of the present invention is described as follows.

The chicken used in the present invention is based on 2000g whole chicken of a certain size obtained by removing terminal bones and excess fat from Izumi chicken produced in Izumi City, Kagoshima Prefecture.

Insert the cook's fingers from the waist of the young chicken between the skin and the meat, spread the five fingers over the meat and slide it all over the meat to peel off the skin of the whole chicken from the meat.

Boil 10 liters of water in a pot, add 700 g of grated garlic pickled dark soy sauce, 500 g of netted root vegetables, 350 g of rock salt, 150 g of light soy sauce, 150 g of cooking sake, 100 g of glutamic acid, 10 g of brewed vinegar, and 10 g of dried oregano. The above chicken is completely submerged in the pickling liquid which is boiled again at , the netted root vegetables are removed and the pickling liquid is naturally cooled, and the chicken is pickled for 24 hours.

120 g of the secret seasoning is evenly stuffed between the skin and the flesh of each chicken taken out from the pickling liquid, and both legs and both wings are tied with a cooking thread and shaped.

The chicken is completely sprayed with cooking sake for the purpose of preventing the skin from burning and coloring, and then heated in an oven heated to 280°C. .

S100 Step of peeling chicken skin S200 Step of soaking in pickling liquid S300 Step of stuffing secret seasoning S400 Step of oven roasting

Claims (1)

A first step of peeling off the skin from the meat by inserting the cook's fingers from the waist of the young chicken between the skin and the meat, based on 2000 g of a young chicken of a certain size from which the terminal bones and excess fat are removed;
83.5w% of water is boiled, 5.8w% of dark soy sauce pickled in grated garlic, 4.2w% of root vegetables (with net), 2.9w% of rock salt, 1.3w% of light soy sauce, 1.3w% of cooking sake, Add 0.8w% glutamic acid, 0.1w% brewed vinegar, and 0.1w% dried oregano, bring to a boil over medium heat, remove root vegetables (with nets), and pickle in naturally cooled pickling solution for 24 hours. stages and
A third stage in which 120 g of the secret seasoning is evenly stuffed between the skin and meat of each chicken, and both legs and both wings are tied with cooking thread;
Roasting using a method of peeling off the skin, characterized by spraying cooking sake on the entire surface of the young chicken, baking it in an oven at 280 degrees for 1 hour, and then cooking it with residual heat for 30 minutes. How to make chicken.

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