I wanted to make a chicken-legged burger, and when I thought that chicken-legged fried in a boiler, I didn't want to do it, and I couldn't do it without it. This one was never done, and when I saw the roasted chicken legs in the oven, I made a determination to do it once, the supermarket bought the chicken legs, the first night of the night, the first night of the day, and the next day, I baked them. This time, the burgers are fine, they're fast, they're fermented, they're so soft, they're baked, and it's nice for a time-critical friend to try a fermented toast. I always use fermentation to save time
