Roast chicken with balsamic vinegar flavor(xiang zhi cu feng wei kao ji )

Roast chicken with balsamic vinegar flavor

The raw materials for making roast chicken with balsamic vinegar flavor are as follows:

1 chicken, salt, pepper, butter, salad oil sauce, 200ml stewed beef broth, 200ml balsamic vinegar, 2 turnips, 4 radishes, 2 Chieh qua, 1 broccoli, 1 apple, an appropriate amount of lemon juice and a small amount of chicken soup

Processing steps of roasted chicken with balsamic vinegar flavor:

1. Remove the chicken wings, feet and neck, remove the chicken clavicle, and divide the chicken into four parts.

2. Along the direction of the chicken thigh bone, cut the thigh meat left and right with a knife, remove the thigh bone, cut off the joint, turn the chicken thigh meat over, remove the broken bone. Use the back of the knife to break the leg bone of the chicken leg, remove the leg bone and cartilage in the meat, and make the spare leg meat.

3. Coat the chicken with salt and pepper. Use frying pan, salad oil and butter to fry one side with skin first, turn it over and then fry the other side, fry both sides of chicken to make color, and form a hard layer on its surface. Chicken skin face down, into the oven baking.

4. Pour out the frying pan oil and use the frying pan for frying chicken to make seasoning. Pour the bottom of the pot with balsamic vinegar, pour in the balsamic vinegar, and then slightly dry the boiling juice.

5. Pour in the stewed beef broth and let it dry slightly

Roast chicken with balsamic vinegar flavor

brief introduction

Recipe name: roast chicken with balsamic vinegar flavor

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Other categories

Basic ingredients: 1 chicken, salt, pepper, butter, salad oil, sauce: 200ml stewed beef broth, 200ml balsamic vinegar, with 2 turnips, 4 radishes, 2 Chieh qua, 1 broccoli, 1 apple, an appropriate amount of lemon juice and a small amount of chicken soup

Materials (4 persons)

Production process

1. Remove the chicken wings, feet and neck, remove the chicken clavicle, and divide the chicken into four parts. 2. Along the direction of the chicken thigh bone, cut the thigh meat left and right with a knife, remove the thigh bone, cut off the joint, turn the chicken thigh meat over, remove the broken bone. Use the back of the knife to break the leg bone of the chicken

In addition to the leg bone and cartilage in the meat, it becomes the spare chicken leg meat. Methods: 1. Apply salt and pepper on the surface of chicken. Use frying pan, salad oil and butter to fry one side with skin first, turn it over and then fry the other side, fry both sides of chicken to make color, and form a hard layer on its surface. Chicken skin face down, into the oven baking.

2. Pour out the frying pan oil and use the frying pan for frying chicken to make seasoning. Pour the bottom of the pot with balsamic vinegar, pour in the balsamic vinegar, and then slightly dry the boiling juice.

3. Pour in the stewed beef broth and let it dry slightly. Season with salt and pepper. Filter with a conical spoon.

4. Blanch the vegetables separately and put them into cold water. Stir fry the vegetables briefly, mix them with butter and season with salt and pepper.

5. Stir fry the apple with butter and add lemon juice to taste. Then it can be loaded.

nutritive value

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