Bread Chicken Exclusive

Remove the head and tail of the chicken, wash it clean and drain. Use a toothpick to poke the chicken all over. Rub salt evenly inside and out, then marinate it raw, and sprinkle black pepper. Place it in the refrigerator to marinate overnight.

Take the chicken out of the refrigerator, then sprinkle thyme inside and out.

Put the seasoning sauce into the chicken cavity as well, and use toothpicks to secure the chicken.

Wrap the chicken with tin foil, covering it with two layers.

Put it in the oven at 180 degrees and bake for 60 minutes, then flip it and bake at 230 degrees for 20 minutes. The chicken is done.

Put all the auxiliary ingredients into the bread machine and use the bread dough function to ferment until you get the bread dough.

Knead the dough, flatten it, and place the roasted chicken on the dough.

Wrap the chicken with dough.

Ferment for another 30 minutes until it doubles in size.

Brush with egg wash and sprinkle with sesame seeds.

Bake at 160 degrees with top and bottom heat for 30 minutes, then bake at 180 degrees for ten minutes.

Off the stove.