French chicken leg
By VicentaLakin
I don't know how many other people remember the hyena, and every time they see Hong Qi come out, they take a chicken leg, and then the chicken leg in his hand with his mouth full of mouths, and you're so tired that I can't get to the screen, and I don't know if it's the leg that attracts your attention, or if it's the face of Hong Qi, who eats it. The French roasted chicken leg that you're teaching today, though it has nothing to do with Hung, has no way of losing the fat yellow leg in his hands. It's not just chicken legs, it's roasted vegetables。
Recipe Recommendations
- big chicken drumstick a
- small potatoes of 3
- onion half a
- small tomatoes 300g
- carrots 1 piece
- garlic one
- Basil powder appropriate amount
- olive oil appropriate amount
- rosemary appropriate amount
- millet pepper appropriate amount
- chili powder appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- honey appropriate amount
- salty and sweet
- baking
- half an hour
- simple
Steps for French chicken leg
1
Get all the material ready。2
Washing the chicken leg and drying it, placing a few holes in the chicken leg with toothpicks in order to make it taste good, rubbing salt, roaching, rosemary, pepper spraying black pepper and putting it in a bag for an hour。3
Carrots, potatoes, little tomatoes, onions are washed and sliced into small pieces of onion, and the oil is plattered evenly into olive oil (and the oil can be covered with vegetables)。4
The chicken leg is placed in the grill, an extra layer of olive oil is painted on the surface of the chicken leg, and on the side is a vegetable with oil on the side, so that the chicken leg is not so hard to bake as it is. The last surface is covered with garlic, as much as possible, and then the larvae and pepper。5
PE 8289 WT, SMART STEAMBOX PE 8289 WT, PICKS UP THE SAUCER FUNCTION, PREHEATS THE OVEN 180 DEGREES AND PLACES THE CHICKEN LEG AT THE BOTTOM OF THE OVEN. (IT'S THE BOTTOM OF THE OVEN. DON'T WORRY IF HE'S A BAKER6
180 degrees of fire and about 50 minutes of fire, which is my favorite place for this oven, the central wind stove heat system, wind leaf-driven air flow, air direct heat, food heating at 360 degrees, the temperature of the oven as a whole is consistent, and the temperature of the oven is fairly fast, the normal oven is five to seven minutes, and it is enough for three minutes, with internal temperature monitors on the surface, so you don't have to worry about whether the preset oven temperature is high or low and designed。7
The honey was brushed on the chicken leg surface 10 minutes in advance, and the oven was put back in place to continue the roasting。8
Take it out and eat it. Food is the best expression of this steambox, and I'm roasted in the bottom, and you can see the top color of the steambox, which is fairly even, and the chicken surface is soft and the inside is juicy9
There's soup in there that can be mixed。French chicken leg Make Tips
Remember not to crush the fruit and vegetables on the legs of the chicken, so that the chicken legs would not be so hard, because the juice would flow to the legs of the chicken and the skin would not be so thin. All vegetables must be washed clean and small, so that the oil can be packed with vegetables and roasted. Three chicken legs must be laced with toothpicks in advance so that pickles can taste. The last four brushed honey to make the chicken skins boil。