Crispy Roasted Chicken

First, wash the whole chicken and put it into a large container. Apply salt to the entire chicken body, put some Chinese prickly ash in the belly of the chicken, stuff it with slices of green onion and ginger, and finally pour white wine. Place in refrigerator to marinate for 6 hours.

Sugar skin water: Use a medium-sized bowl, pour in maltose and hot water, stir evenly and set aside. Hot water should have around 170°F/80°C.

Clean the surface of the whole chicken, and hang the chicken with a special hook for hanging ovens. Use a large soup pot, pour 2qt of water, and turn on high heat, after the water boils, pour boiling water over the whole chicken. It is good to see that the skin shrinks and pores appear, the purpose is not to produce a lot of oil when it dries. Then pour the whole chicken with cold water to make it cool down quickly. Finally, use a barbecue brush to brush the prepared sugar skin water on the chicken evenly. In order to make the skin crispy, you can apply it several times, or reapply it after half an hour.

Hang up the whole chicken and let it dry naturally for about 2 hours in a cool place, or blow it with a fan for about 2 hours.

Brush the whole chicken evenly with a layer of oil, then light the hanging stove with charcoal and preheat it. When the temperature reaches 400°F/200°C, put the whole chicken and bake for about 45-60 minutes.

Enjoy!