Chicken leg

three

ingredients

Orleans low spicy marinade powder

3 soup spoon

dill

10 granule

garlic

1 petal

vegetable oil

1 tablespoon

honey

a little

step

1. Wash the chicken legs, remove the bones with kitchen scissors or sharp knife, and dry the water.

2. Beat the chicken leg meat with a meat hammer or the back of a knife, and pat all the loose leg meat, which will make the meat more tasty and tender.

3. Beat the loose leg meat into a bowl, press the garlic into mashed garlic, add fennel, vegetable oil and Orleans marinade.

4. Mix all the marinades evenly on the chicken leg, and put them in the refrigerator overnight.

5. Take out the leg meat salted in cold storage, put it on the matte surface of tin foil, spread it flat, and roll it up (if glutinous rice is added, don't put too much in this step, so that it won't roll well).

6. Wrap the leg meat in tin foil, like candy, and tighten both sides as tightly as possible, so that the chicken roll will be more complete after baking.

7. Put it into a baking tray, preheat the oven for 2 10 degrees, and bake it for 15 minutes, then take it out (the oven does not need to be turned off).

8. Dip a proper amount of honey with a brush and brush it on the surface.

9. After brushing the honey, you don't need to wrap the tin foil. Open it and put it in the oven again. Continue baking at 2 10 for 8- 10 minutes until the skin is colored and golden.

10. Open it while it's hot (be careful to burn your hands) and cut it into pieces for eating (don't cut it too thin when cutting, otherwise the chicken skin will fall off with cutting).

Tips

* Chicken leg meat is tender, and it is quite tasty and tender when used to bake chicken rolls, and chicken breast meat tastes firewood, so it is not recommended to make chicken breast meat.

* I used a small amount of chicken leg meat this time, and it is difficult to roll it. Some of them are not easy to roll. You can use a larger chicken leg, or you can add glutinous rice, mushrooms and sausages to it. For the method of making stuffing, you can look it up online for many practices.

* Paint the epidermis with honey, or change it to barbecue sauce, but don't brush too much to avoid being too salty.

* This formula is also suitable for roast chicken wings and pork chops.

* Roll up as tightly as possible, so that the baked meat roll is more beautiful and easier to cut into pieces.