Baked spring chicken with Caragana juice and vanilla in the world cup(shi jie bei zhi ning zhi xiang cao kao chun ji )

Baked spring chicken with Caragana juice and vanilla in the world cup

Introduction:

"The chicken is tender inside and scorched outside, with strong aroma of rosemary and black pepper. It's perfect with soft and glutinous potatoes."

Production steps:

Step 1: many children's shoes don't know what rosemary and frankincense are. I heard that I bought them in Taobao this time. I heard that I bought them in the vegetable market after running all over the place. People also asked me which hotel I used. I said I could not eat them. Mr. Lou said I just wanted to have a look. Ha ha ha, silly... Little Tudou used his big potatoes

Step 2: wash the Sanhuang chicken, drain the water and put it into the basin to drain the water

Step 3: chop up two rosemary and set aside. Don't use the thick stem, just cut the leaves

Step 4: wash the fresh lemon and slice it

Step 5: squeeze the lemon juice evenly on the chicken

Step 6: Sprinkle rosemary, salt, black pepper and olive oil evenly on the chicken, and then marinate in the refrigerator for one day

Step 7: preheat the oven to 200 degrees in advance, put the pickled Sanhuang chicken into the oven and bake it for about 30 minutes. Of course, it depends on the power of the oven

Step 8: at this time, we can pour potatoes, peel big potatoes and steam them in the pot

Step 9: cut the incense into small pieces and set aside

Step 10: peel and cut garlic

Step 11: cut the steamed potatoes into small pieces

Step 12: heat up a frying pan over medium heat, add olive oil, heat up and fry in small potatoes over medium heat

Step 13: fry until both sides are golden

Step 14: Smash garlic and French sweet potato, mix well and stir until fragrant

Step 15: time is up, and the chicken is baked. Wow, it's delicious. I didn't expect it to be so good the first time. Do you want to tear a piece of it to eat

Step 16: put the roasted Sanhuang chicken on the plate, and add the fried potatoes to it. You can add some French fragrance to it. It will be more beautiful

Step 17: the chicken has a strong aroma of rosemary and black pepper. It's perfect with soft waxy potatoes

Step 18: cut it in half. Mr. Lou said it's very fragrant and crispy. It also has the fragrance of spices and lemon. Later, he mixed a plate of juice to dip it. It's also very good

Materials required:

Three yellow chickens: one

Potatoes: two

Rosemary: two branches

Faxiang: 2G

Lemon: one

Minced garlic: 5g

Black pepper: 3G

Olive oil: 200ml

Note: Rosemary and lemon juice can remove the fishy smell of meat, keep the meat fresh and tender, and add flavor, so they are often used for pickling before meat roasting

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Shi Jie Bei Zhi Ning Zhi Xiang Cao Kao Chun Ji