Description of Roast Chicken
In the past, people were good at making roasted food, especially the art of roasting chicken, called "Gallo Horneado". The method is to choose a good chicken, which is strong and hairy. Cleanse the body first, remove its filth, and then apply salt, pepper, cinnamon, and various spices to the chicken body, and marinate it to a certain extent, so that the taste can penetrate into the texture.

Put the chicken in a special furnace, which is built with bricks and stones, and burn a charcoal fire. The fire is even but not strong. The chicken hangs in the furnace, and it is heated on all sides. Gradually, the skin is golden, and the oil seeps out, drips on the fire, sizzling, and the aroma is overflowing.

When roasting, you must pay attention to the heat, not too much or too little. If it is too much, the skin will be charred and the meat will lose its original flavor; if it is not enough, it will be raw and difficult to eat. When the chicken is cooked, the aroma will be full of room, and the color will be red gold. The skin is crisp and the meat is tender. It melts in the mouth, and the taste is beautiful and long.

"Gallo Horneado" related words, if "spice" is "spice", in order to make delicious food, all flavors are blended to achieve a good taste; and if "heat" is the key to cooking, mastering moderation can lead to its beauty. Both of these are indispensable for the success of roast chicken. Eaters can taste it, and they are all praised, calling it the best taste in the world