Orléans chicken
By VicentaLakin
it's almost thanksgiving, and it's too late for us to get a turkey and make a chicken. the pattern of thanksgiving celebrations abroad has not changed for many years. the feast started a few months ago. apples, oranges, chestnuts, walnuts and grapes are available at the table, as well as raisin pudding, crumbs, various other foods and cranberry moss and fresh juice, the best and most attractive of which are roasted turkeys and pumpkin pies, which have always been the most traditional and popular foods for thanksgiving. everyone agrees that thanksgiving dinners need to be targeted by roasted turkeys. the turkey is baked with bread to absorb the delicious juice flowing out of it, but cooking techniques often vary according to family and region, and it is difficult to agree on which fillings to apply。
Recipe Recommendations
- sanhuang chicken in 1
- carrots half a
- potatoes one
- onion half a
- Orleans Roast Chicken Marinade 50 grams
- pepper appropriate amount
- honey Half a teaspoon
- olive oil 1 teaspoon
- slightly spicy
- roast
- ten minutes
- ordinary
Steps for Orléans chicken
1
Three yellow chickens clean, go chicken claws, chicken head and chicken ass. The roasted chicken pickles are about 80 grams of water smoothed, covered with chickens and 10 minutes of massage. Magnify the box for cold storage overnight。
2
Crack potatoes, carrots and onions before roasting。
3
The frying pan heated olive oil into the 2nd column for three minutes, and some pepper powdered fire。
4
Put the three in the stomach and seal it with a toothpick。
5
The neck is also fixed with toothpicks, with a rotating grill, with a focus and a card。
6
The wings and chicken legs are wrapped in tin paper。
7
Put it in a preheated oven, and a layer of tin paper on the grill is placed in the lower floor, on the grill, 190 degrees, and the grill is rotated for 30 minutes. Brush the pickle juice and continue for 10 minutes。
8
Honey and water were 1:1, chickens were taken out with the grill, chickens brushed honey water, grilled oil was poured out, vegetables in the belly of a chicken were thrown out into the grill, and a new tin sheet of paper could be replaced, temperatures reduced to 180 degrees, and baked for 10 minutes。