PURPOSE: A manufacturing method is provided to make a roast chicken by marinating, aging, dipping in the batter, and flying.CONSTITUTION: A chicken is cut into 650-750g strips and marinated by hand-rubbing with 4 teaspoons of crushed garlic, 4 teaspoons of red pepper powder, and 1 teaspoon of salt per a strip. The marinated chicken strip is aged in the refrigerated at a low temperature range from 0 to 5°C for 12 hours. The batter is prepared by mixing 70wt% of weak flour, 27wt% of corn starch, 0.5wt% of salt, 0.5wt% of black pepper powder, 0.5wt% of crushed garlic, 0.5wt% of whole black pepper, 0.5wt% of ginger powder, and 0.5wt% of red pepper powder. The aged chicken strip is dipped in the batter. The frying oil is prepared by mixing 20wt% of soybean oil, 10wt% of rapeseed oil, and 70wt% of palm oil. The dredged chicken strip is fried at 160-170°C for 11-15 minutes. The fried chicken strip is grilled on a gridiron using briquettes for 5-7 minutes after draining the oil.COPYRIGHT KIPO 2013[Reference numerals] (S100) Pre-seasoning step (S200) Low temperature aging step (S300) Batter coating step (S400) Mixed frying oil producing step (S500) Frying step (S600) Grilling step on a gridiron using briquettes본 발명은 로스트치킨의 제조방법에 관한 것으로, 상세히는 마늘과 고춧가루 소금과 같은 밑간재료를 넣고 생닭을 주물럭해 밑간한후, 저온냉장숙성을 통한 연육과정을 거쳐 닭고기의 냄새를 제거후, 밀가루와 옥수수전분에 소금, 후추, 마늘가루, 통후추,생강가루,고추가루등이 혼합된 튀김가루에 튀김옷을 입혀 혼합유에 튀겨낸 후, 기름을 털어내고 석쇠연탄직화불로 구어내는 로스트치킨제조방법으로 후라이드치킨단계의 치킨을 연탄직화구이단계를 거쳐 기름기를 제거한 로스트치킨에 관한 것으로 일반 후라이드치킨에 비해 기름기가 제거되어 묻어나지 않으며, 콜레스테롤의 다량 섭취우려 해소와, 조리후 저장성이 높고 육즙내의 수분이 보호하여 속은 촉촉하고 부드러우면서도 바삭한 풍미를 내는 유용한 발명인 것이다.
