Orléans
By VicentaLakin
I can see it's a chicken roll, and I can see it's a chicken roll, and I can see a lot of friends making chicken rolls, and I can't see a part of the chicken leg that I made last time I wanted to put on a rice sausage, but I can't get it out of the wrong way, and I'm going to make it look like it's too small, which is one of the reasons why it's not good, because it's a small roll, because it's too long to be yellow, and it's more suitable to throw it away, and it's easier to cook rice, make noodles or make burgers, and then it's easy to cook rice, make noodles, or make burgers
Recipe Recommendations
- chicken legs of 3
- Orleans Low Spicy Marinade Powder 3 tablespoons
- cumin
- garlic 1 clove
- vegetable oil 1 tablespoon
- honey a little
Steps for Orléans
1
Wash the chicken legs, remove the bones with kitchen scissors or sharp blades, dry the water. min
2
Hit the chicken leg with a meatstack or a knife, all of it. It makes the meat taste softer
3
Pumping loose leg meat into the bowl, with garlic on it, and then a little emerald, vegetable oil, orlein pickles. Feeds
4
We'll mix all the pickles on the chicken leg, evenly, in the fridge for the night
5
Take the salty, salty leg meat out, put it on the light of tin paper, spread it and roll it up
6
When you wrap your legs up, like candy, the tighter, the tighter it is, the more complete it is
7
Put it in the oven, it's 210 degrees preheat, it's hot, it's baked in 15 minutes and it's out with a brush and a proper amount of honey on the surface
8
After brushing the honey, you don't have to wrap the tin paper, open it up and put it in the oven again, continue to bake it at 210 degrees for 8-10 minutes to the skin color, just when it's yellow, and cut a piece while it's hotOrléans Make Tips
*Chicken thigh meat is relatively tender and results in flavorful and smooth roasted chicken rolls. Chicken breast has a drier texture, so it is not recommended for making this.*The chicken thighs I used this time were on the smaller side, making them somewhat difficult to roll. You can use larger thighs or add fillings like glutinous rice, mushrooms, or sausage. As for methods with added fillings, you can search online, as there are many recipes to reference.*Brush the surface with honey to give it color, or replace it with barbecue sauce, etc., but do not brush too much to avoid making it too salty.*This recipe is also suitable for roasting chicken wings and pork chops.*When rolling, try to roll it as tightly as possible so that the roasted meat rolls look better and are easier to slice.