Jingning Roast Chicken

Jingning Roast Chicken

　　Jingning Guokui (flatbread) and roast chicken are local specialty foods.

　　Jingning Roast Chicken: It features a shiny, reddish-brown glossy exterior, tender and succulent texture, and a rich, delicious flavor. The braising broth is reused continuously. The older the broth, the richer the taste. Seasonings are adjusted appropriately according to the number of chickens. The chicken's internal organs and blood are also braised in the pot together, known as braised chicken offal, which has a distinctive flavor.

　　Preparation Method:

　　1. Ingredient Selection: Primarily uses locally produced plump, tender hen chickens, which should be healthy and disease-free.

　　2. Slaughtering: Live chickens are slaughtered, blood is drained completely, and then they are immediately scalded in 60–70°C hot water to remove feathers. The abdominal cavity is opened to remove internal organs, which are then rinsed clean. The chickens are then soaked in clean water for about two hours to remove blood residue, after which they are taken out, placed on racks, and air-dried to remove surface moisture.

　　3. Broth Preparation: Seasonings are packed into a cloth bag, placed in a pot of water along with salt and sugar, and boiled to make the braising broth.

　　4. Braising: The prepared whole chicken is placed in the braising broth pot (added in order of size), first brought to a boil over high heat, then skimmed, before simmering over low heat for several hours until the chicken is thoroughly cooked and tender. Once done, it is removed from the pot and brushed with sesame oil to finish.

　　Product Features

　　Large and plump, with tender meat, fragrant and delicious, offering a unique flavor.