New Orleans

By VicentaLakin

New Orleans
During the holidays, there is time to cook food every day. Today we continue with the release of the fourth trial report, a long, 3.5-version electric oven, and, um, a new Orléan chicken. New Orleans chickens used to buy them in supermarkets, but never did。

Recipe Recommendations

  • sanhuang chicken appropriate amount
  • New Orleans Marinade appropriate amount
  • cooking wine appropriate amount

Steps for New Orleans

  • Make New Orleans step 0
    1
    THE THREE YELLOW CHICKENS ARE WASHED, THEIR HEADS GO TO THE CLAWS, THE CHICKEN ASS IS EXCRETED FROM THEIR STOMACHS, A PROPER AMOUNT OF NEW ORLEANS PICKLES IS FILLED WITH WINE, EVENLY PAINTED INSIDE AND OUTSIDE THE THREE YELLOW CHICKENS, WITH FULL MASSAGE。
  • Make New Orleans step 1
    2
    Chickens go in a fresh bag and in the freezer room pickle for 12-24 hours。
  • Make New Orleans step 2
    3
    The chickens that are salted are taken out, their stomachs are sealed with toothpicks, their feet and the tip of their wings are wrapped in tin paper to prevent roasting, and their wings are fixed with toothpicks and a string is fixed on the grilled fork. I forgot to make the film. It took 30 minutes to make it up
  • Make New Orleans step 3
    4
    The slag of the oven is covered with tin paper to pick up the oil that drops from the roasted chicken, preheat from the oven, a string of chickens, a fire of 180 degrees, a winder and fork rotation, 30 minutes。
  • Make New Orleans step 4
    5
    The chicken is removed in 30 minutes, the remaining pickles are painted on the surface and the oven continues for 30 minutes。
  • Make New Orleans step 5
    6
    In another 30 minutes, the roasted chicken will be taken out, the honey will be painted on the surface, and the oven will be 15-20 minutes to the surface, with gold and butter。

    • New Orleans Make Tips

    PS: 1. Marinades can be bought on major online shopping platforms, which is very convenient; just buy according to your own taste. 2. Follow the instructions on the purchased marinade for the ratio of marinade to chicken; try to add as little water or cooking wine as possible, so it will be more flavorful. 3. No need to brush with oil, as the chicken will release a lot of oil after roasting. 4. The oven temperature and roasting time should be determined based on your own oven and the size of the chicken. Changdi CKTF-32GS Review: 1. The overall appearance of the oven is simple and stylish, with fine craftsmanship. It features independent upper and lower temperature controls, meeting the various requirements of baking enthusiasts. 2. For a beginner like me, the independent temperature control and built-in light are really practical. Additionally, it has fermentation functions for dough and yogurt, hot air circulation, 360-degree rotating roasting, etc. It can be used to roast fish and whole chickens, making it very useful. 3. The independent temperature control, built-in light, door handle design, and the fact that the outer casing temperature is much lower than other electric ovens during operation are all very user-friendly design elements. Overall, this oven is finely crafted with user-friendly details, good performance, and comprehensive functions. O(∩_∩)O

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