Roast chicken leg and steak(sheng se quan ma kao ji tui kao ji pai )

Roast chicken leg and steak

Introduction:

Production steps:

Step 1: wash the chicken legs and chops, dry them with kitchen paper towel, cut the surface of the chicken with a knife, and sprinkle with sea salt and black pepper;

Step 2: put it in the refrigerator overnight, and pay attention not to cover it with preservative film;

Step 3: before baking, we take out the chicken, the surface is very dry. Now brush with olive oil with dill and chili powder. After painting, we also put some sliced butter on the chicken legs and chops;

Step 4: preheat the oven to 180 degrees, grill boneless chicken chops for 20 minutes, grill chicken legs for 40 ~ 50 minutes, until boneless. After preheating, it can be put into the oven;

Step 5: brush oil several times during baking. Don't worry that the chicken will be too oily. The oil will be forced out when it is roasted.

The second step is to turn over the chicken and oil it! It takes 20 minutes to bake;

Step 7: do the same. After another 20 minutes (about 45 minutes in total), the big chicken leg is baked!

Materials required:

Big chicken leg: two

Boneless chicken chops: two

Salt: a little

Black pepper: a little

Olive oil: a little

Note: the core of the whole practice is: do not cover the preservation film when curing! Let the skin dry naturally in the refrigerator, is the secret of baking crispy skin; if you like a juicy feeling, you need to do the opposite. Cover the fresh-keeping film when marinating, and pad some vegetables that are easy to get water when baking, all of which can keep the moisture of the food materials. In addition, it is also a good way to brush the sauce several times during baking.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Sheng Se Quan Ma Kao Ji Tui Kao Ji Pai