The chicken legs have a large amount of meat and a smooth taste, which is a chicken part that many people prefer. There are many variations in the way you cook every day. It’s a good way to cut a small Ding to a quick fry or a fried chicken leg. Today, I will give the chicken legs a small transformation, and make an oven dish without soot. It is really tender and juicy to wrap the chicken legs on your favorite vegetables. The sliced back-end table will ensure that people will shine brightly~~
Remove the chicken legs from the bones, use a knife to slice the thicker parts, make the whole chicken legs the same thickness, sprinkle the salt on both sides of the chicken legs, lick it to make it taste, the skin can also be baked more crisp, the amount of salt I It is pinched by hand, and it is used for a small amount on each side. If it is not salty after baking, it can be remedied with dip. After the salt is finished, sprinkle some black pepper and marinate for a while.
Prepare vegetables, I use carrots, long beans and small shallots, others can also be green asparagus, various colored bell peppers, etc., free to play. Usually vegetables can be boiled first, and then used after showering. Cut the vegetables into strips with the length of the chicken and spread them on the chicken leg (the chicken will be shortened a little when grilled, so the length of the vegetables can be slightly shorter than the chicken.)
Roll up the chicken legs that are paved with vegetables, roll them as far as possible, and tie them tightly with cotton rope. (You can also use the tin foil to wrap the chicken roll like a candy. I am worried that I am not tight enough, so I choose to tie it with cotton.)
Put the tin foil on the baking tray, put the rolled chicken legs on the surface, brush a layer of honey water, preheat the oven to 200 degrees, the middle layer, get up and down, and bake for about 25 minutes. In the meantime, you can take out the chicken legs and brush the honey water again until the surface is baked to golden yellow.
The baked chicken leg roll is taken out and put down. After cooling down, the cotton rope is removed and cut into small pieces and placed on the table. (The general saying is that if the meat is just baked, it will lose a lot of gravy, so let's put the water back into the meat and cut it better, and if it is cooled for a few minutes, the chicken is not easy to disperse.)