Potato chicken

Potato chicken

Potato chickens often eat very little and buy a whole chicken. It's too big to eat at a time. I bought chicken legs today, three with two potatoes, a big meal, beautiful. There are two special places for this dish: chicken to fry and then burn, and mushroom sauce in Orléans. You can improve the sauce with your own taste, but you can still suggest chicken to fry. Materials: chicken legs (three biblical legs) and potatoes, one ingredient: garlic sauce: Orléan-style mushroom-sauce-cooked pepper-concertation:
Yellow chicken

Yellow chicken

The chicken rice is the name of Rufus. To make the most authentic chicken, not only is the selection fine, the input accurate, but the requirements for the pot are very high. It tastes good, it tastes nice, it smells rich. Spectacular, visual, colorful, inexhaustible. Although my approach has not been as critical, there have been many attempts to use different foods, including chicken, pheasant, pheasant, chicken wings and biblical legs, to produce the same taste, and to draw some lessons. Meat chickens are made of bright colours, with thick fats in soup, pheasant chickens are made of thin, meat is more woody, and three yellow chickens are in between. Because they don't like some parts of the chicken, they like yellow chickens made out of their legs. It's not real, but it's good, and it's called a yellow chicken。