用料

原材料：

三黃雞

1只

洋蔥

1個(gè)

九層塔

1把

蒜姜

適量

蘋(píng)果、堅(jiān)果、葡萄干

適量

腌雞料：

生抽

3勺

老抽

半勺

蠔油

1勺

黑胡椒

1勺

1勺

料酒

2勺

蜂蜜

1勺

雞身刷料：

蜂蜜

1勺

黃油

與蜂蜜1：1

蔬菜盤(pán)：

洋蔥

半個(gè)

小番茄

適量

青椒

1個(gè)

土豆

1個(gè)

烤雞的做法

1. 三黃雞洗凈，去雞頭、雞脖和雞腳。

1. 輔料食材改刀切小。

1. 將腌雞料與輔料拌均后，涂抹雞身。
   表面和雞肚子里都要涂抹均勻。

1. 裝入保鮮袋中，放入冰箱冷藏腌制一晚，

1. 將雞取出，摘去輔料，擦干表面水分。
   放在烤架上，風(fēng)干表面。
   大約2小時(shí)。

1. 黃油隔水融化。

1. 將1個(gè)蘋(píng)果切塊，連同堅(jiān)果和葡萄干拌入少許隔水融化的黃油。

1. 塞入雞肚子中。

1. 用牙簽像縫衣服那樣，來(lái)回穿過(guò)雞皮，將開(kāi)口處封住。
   

1. 插入烤叉，將雞腿和雞翅易動(dòng)的地方，用牙簽固定。

1. 雞腿骨、翅尖等易烤糊的地方用錫紙包裹。

1. 隔水融化的黃油和蜂蜜1：1調(diào)勻，刷雞身表面。

1. 準(zhǔn)備些愛(ài)吃的蔬菜，洋蔥墊底。
   淋入少許食用油。

1. 烤箱選擇烤叉檔，180℃提前預(yù)熱。
   烤叉放在中層，蔬菜盤(pán)放底層。
   180℃、60分鐘。

1. 時(shí)間到，出爐。

1. 皮脆汁多超級(jí)香！
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1. 雞膛中的蘋(píng)果和堅(jiān)果也很美味，
   洋蔥甜脆，番茄爆汁，開(kāi)飯！
   

小貼士

1. 依照個(gè)人口味可以調(diào)整腌雞的敷料，迷迭香、小茴香都可以。黑胡椒一定要有。
2. 雞肚子中加入水果和堅(jiān)果，增加香氣使味道更有層次。同時(shí)也支撐住雞內(nèi)膛，使烤熟的整雞更立體。
3. 烤箱溫度要注意，別烤糊了。最后10分鐘可以降低烤箱溫度。
4. 烤叉檔加熱，底部的蔬菜盤(pán)可能會(huì)不熟，待烤雞取出拆烤叉的時(shí)間，可以將蔬菜盤(pán)再次使用烤箱上下火加熱。