Chicken leg in New Orleans
By VicentaLakin
The aim of learning to bake was to make cakes and bread for family members and their close friends that were purely natural and without any additives, and, above all, to make meat-eating daughters eat the fresh and delicious barbecue series that I baked with my own hands. Today, one of the daughter's favorites — the Orléans roasted chicken leg — was uploaded, so that the extreme temptation would hold the daughter's stomach and the daughter's attachment to her mother。
Recipe Recommendations
- slightly spicy
- baking
- an hour
- ordinary
Steps for Chicken leg in New Orleans
1
Keep your legs clean, spare。
2
Pick the chicken bones, spread the chicken legs, cut the meat, and be careful not to cut the meat。
3
The chicken-legged platter will be processed after the sequence of the cannons。
4
Barbecue's ready。
5
Barbecue and water are taken proportionally。
6
Combination, make pickled juice。
7
Pour pickled juice on the chicken leg。
8
Smash, so that the pickled juice is fully wrapped on the surface of the flesh。
9
Covers the film and places it in the fridge for more than one day, flipping every five or six hours。10
Plugged chicken leg meat into a grill with tin paper, brush the pickle juice with a brush, and then brush the surface with honey。
11
The oven is 200 degrees preheated and placed in the oven。
12
Middle, up and down, 40 minutes, one turn in the middle。Chicken leg in New Orleans Make Tips
1. When scoring the chicken drumsticks, make a few extra cuts to help the flavor absorb better.
2. It is recommended to marinate for an extra day; personally, I feel the taste is better after marinating for two days and one night.
3. First, bake at 200 degrees for 20 minutes. Take out, flip, brush with marinade and honey, then bake at 200 degrees for 15 minutes. Finally, bake at 150 degrees for 5 minutes.