做扒鸡要选择生长期在两年以内,重量在2—3斤之间的嫩雏鸡。宰杀以后,烫掉鸡毛,清除内脏,把鸡洗干净。然后,把鸡翅膀和腿别好。别鸡的方法是,把两个翅膀从脖子上的刀口处穿进去,再从嘴里穿出来,让翅膀肘别在嘴两边:两个鸡爪子和鸡大腿弯拢在一起,一条腿别住另一条腿,再把爪子掖到鸡肚了里,这样别好的鸡,就是恭卧状的,既好看,又容易进一步加工。鸡别好以后,再放在冷水里泡,泡到一点血色都没有了,再把鸡捞出来晾 Grilled chicken to choose the growth period of less than two years, the weight of 2-3 kg between the tender chicks. After slaughtering, scalding feathers, remove internal organs, wash the chicken clean. Then, do not make chicken wings and legs good. Do not chicken approach is to put two wings from the knife on the neck to wear it in, and then out from his mouth, so that the wings do not elbow on both sides of the mouth: two chicken paws and chicken legs curled together, one leg do not live The other leg, and then tucked his feet to the chicken inside, so do not like the chicken, is the statue of Christ, both look good, but also easy to further processing. After the chicken is not good, then put the bubble in cold water, soak to a little bloody, and then remove the chicken to dry