Recipe detail

Directions

The first stage
The garlic-flavored herb cream is evenly filled under the skin, the meat on the bottom is more flavorful, and the chicken skin on the top is more crispy.
The chicken on the wire rack, and a variety of root vegetables that absorb chicken juice and fat can be placed in the grilling pot.
Steam roasting High humidity and medium temperature, steam cooks the whole chicken faster, reduces weight loss rate and increases water retention.

Second stage
Steam roasting to dry roasting, the dehumidification valve quickly removes the steam humidity in the oven cabin.
About 10 minutes left in the baking process, put on the spiced cream, until the chicken skin is evenly golden and colored.
After the chicken breast reaches the center temperature of 72°C, take it out and let it stand at room temperature for about 10 minutes, until the roast chicken is stuffed until it is just cooked.