【Orléans Chicken Roll】

Overview

At first glance, can you tell that this is a chicken roll? I have seen many friends making glutinous rice chicken rolls. The original intention was to add glutinous rice and mushroom sausage. The chicken legs I made last time only took part of the hind legs. It felt awkward not to remove the thigh part. I blame it for being small. I also want to make it decent. Why don't you add glutinous rice? One of the reasons is that it is difficult to roll because it is small. Another reason is that the glutinous rice has turned yellow after being stored for too long. So just give it up and add more detailed seasonings. The simple taste of the combination can be very mouth-watering. Or if you don’t want it to be troublesome, just marinate it directly and bake it. It is still very fragrant and satisfying. Chicken rolls with glutinous rice mushrooms are rarely marinated with Orleans seasoning because it tastes a little messy. This recipe is more suitable for not adding glutinous rice mushrooms, grilling them directly and eating them hot. Served with rice, pasta, or with burgers, it can become a filling staple food

Tags

• meat dishes
• post autumn fat
• decompression
• gain weight and gain muscle
• chicken legs
• garlic
• honey
• orleans low spicy marinade powder
• cumin
• vegetable oil

Ingredients

Steps

1. 1 Rinse the chicken legs, remove the bones with kitchen scissors or a sharp knife, and wipe dry

   

2. 2 Use a meat pounder or the back of a knife to pound the chicken legs and loosen them all up. This will make the meat more flavorful and smooth

   

3. 3 Put the fluffy leg meat into a bowl, crush the garlic into minced garlic, add cumin, vegetable oil, and Orleans marinade

   

4. 4 Mix all the marinade ingredients evenly on the chicken thighs and refrigerate overnight

   

5. 5 Take out the refrigerated marinated leg meat, place it on the matte surface of tin foil, spread it flat, and roll it up (if you add glutinous rice, add it at this step, don’t put too much, so that it can’t be rolled enough)

   

6. 6 After rolling the leg meat, wrap it in tin foil, like candy, tighten both sides, the tighter the better, so that the chicken roll will have a more complete shape after baking

   

7. 7 Put it into the baking tray, preheat the oven to 210 degrees, use the hot air function, bake for 15 minutes and then take it out (do not turn off the oven). Dip an appropriate amount of honey with a brush and brush it on the surface

   

8. 8 After brushing with honey, do not wrap it with tin foil. Open it and put it in the oven again. Continue to bake at 210 degrees for 8-10 minutes until the skin is colored and golden. Open it while it is hot (be careful when it is hot) and cut into pieces (do not cut too thin when cutting, otherwise the chicken skin will fall off when cutting)