Orléans chicken
By VicentaLakin
The chickens of Orléans tasted like light milk, sweetness, gold and yellow on the outside, soothing, eating on the outside, very chewing. This is the first time I've been cooking with an oven, and the first time I've been making an oven chicken. It's the first time I've made a roasted chicken, and some of the steps to deal with it are not quite right.
Recipe Recommendations
- spring chicken in 1
- Orleans barbecue 65 grams
- slightly spicy
- roast
- several hours
- simple
Steps for Orléans chicken
1
Prepare the material。
2
Cotton line two, tin paper。
3
barbecue 65g, water 65g, good. (the ratio is 1:1)
4
After the boy chicken is washed, it tastes like salt. "This is my careless place. Don't forget when you're doing it."
5
The film is placed in the fridge for hours or more. The longer it lasts, the easier it tastes
6
The dishes are packed with tin paper so as not to wait for the roasting process to defile the oven with oil; the chickens are attached to the grill. Looks like the chicken head can't hold, the chicken wing Tara comes down, affects the grill。
7
The chicken head and chicken claw were removed and the chicken legs and wings were tied with cotton wire. The oven's preheated, 200 degrees, then the salted roast chicken, 25 minutes.
8
Twenty-five minutes later, it was observed that the chickens were baked with oil and that the remaining salted meat was painted on the chickens with a brush, evenly。
9
Save the wings from burning, wrap them in tin paper. Close the oven door, 180 degrees, 35 minutes。
10
It's so beautiful that you brush the roast on the chicken, and that's how the hot, hot roast chicken that you sell out there is so beautiful
11
The amount of roasted meat depends on the size of the chicken you buy。