Sanuki chicken with bones at Sanuki Tori Honpo has an elegant aroma and strong spiciness from Kagawa Prefecture [Kagawa Hontaka], [Seto Ara Salt], which is made in a flat pot using the clear seawater of the Seto Inland Sea, [Kagawa Prefecture garlic], which boasts the highest market share in Japan, For sweetness and aroma, [Onions from Kagawa Prefecture], which enhance the flavor and deliciousness, are baked with chicken oil (chicken oil). By vacuum-packing freshly baked chickens, the flavor of the chicken is tightly locked in, the flavor of the entire meat is blended in, and the delicious state can be kept for a long time, making it easy to enjoy the taste of the restaurant at home. [Sanuki bone-in chicken (frozen type) cooking method] After defrosting (10~12 hours) from the freezer to the refrigerator, open the microwave (750W) pack and warm it for about 1 minute. While frozen, bring plenty of water to a boil in a pot and boil for about 10 minutes. In the meantime, put the chicken oil on the frying pan and let it heat up. You can also use vegetable oil. Put the warmed bone-in chicken in a hot frying pan and cook over high heat with the skin side down for about 50 seconds, and bake the back for about 30 seconds. Cover it to prevent oil from splashing. Place the grilled bone-in chicken on a plate and pour the hot oil with spices and chicken flavor over the bone-in chicken.