Orléans roasted chicken legs
By VicentaLakin
THE CHICKEN IS FINE AND TASTEFUL, AND BECAUSE IT TASTES LESS, IT CAN BE USED IN ALL KINDS OF COOKING. THE PROTEIN CONTENT IS HIGH, AND AMONG THE MEAT, IT CAN BE SAID TO BE ONE OF THE HIGHEST IN THE PROTEIN, AND IT IS A FOOD OF HIGH PROTEIN AND LOW FAT. POTASSIUM SULPHATE AMINO ACID IS ALSO ABUNDANT AND CAN THUS COMPENSATE FOR THE SHORTAGE OF CATTLE AND PORK. IT IS ALSO DUE TO THE HIGHER LEVELS OF VITAMIN A IN CHICKEN THAN IN OTHER MEATS, AND THE FACT THAT THE AMOUNT OF VITAMIN A IS MUCH HIGHER THAN IN VEGETABLES OR LIVERS。
Recipe Recommendations
- chicken legs 2000g
- Orleans barbecue 70g
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- roast
- half an hour
- ordinary
Steps for Orléans roasted chicken legs
1
Orléans roast, 35 g2 bags。
2
source: water: meat = 70g:70g:10000g
3
Sliced on the meat, salted for more than four hours, and I had a day in the fridge。
4
A day later, it tasted。
5
The oven is 200 degrees warm for 10 minutes。
6
Enter the oven, 200 degrees, and there is a saucer under it for approximately 20 minutes。
7
Surface oil。
8
Turn 180 degrees and bake for about 15 minutes。
9
The finished chart。Orléans roasted chicken legs Make Tips
Watch the color, cook until done. Brush oil on both sides, this way the color will be prettier. Don't take it out immediately, a little tip, this way the color will be prettier.